Marinated mushroom salad
Made with creamy goat’s cheese, this marinated mushroom salad is an easy, veggie-packed side or light meal. Great for sharing, this salad is also ideal for entertaining.
Note: + cooling & 2 1/4 hours marinating time
- 1/4 cup (60ml) sherry or red wine vinegar
- 1/4 cup (60ml) olive oil
- 1 garlic clove, crushed
- 2 tsp Dijon mustard
- 1 tbs coarsely chopped tarragon
- 2 tbs honey
- 200g cup mushrooms, large mushrooms halved
- 1/2 cup (50g) walnuts
- 120g pkt Coles Australian Baby Rocket
- 1 red onion, thinly sliced
- 100g goat’s cheese, crumbled
Combine vinegar, oil, garlic, mustard, tarragon and half the honey in a bowl. Season. Add mushroom and toss to combine. Cover and place in the fridge for 2 hours to develop the flavours.
Meanwhile, preheat oven to 180°C. Line a baking tray with baking paper. Spread walnuts in a single layer over the lined tray. Bake for 5 mins or until just toasted. Drizzle with the remaining honey and season. Bake for 2-3 mins or until walnuts are caramelised. Cool.
Drain the mushroom, reserving the marinade. Transfer the mushroom to a bowl with the rocket. Place the onion in a small bowl. Pour over the reserved marinade. Set aside for 15 mins to soak.
Add the onion mixture to the mushroom mixture and gently toss to combine. Sprinkle with the walnuts and goat’s cheese to serve.