This recipe is from a combination of various recipes for this salad found on the internet and adapted slightly for ingredients that were on hand
Slice and Coat Mushrooms
In a medium bowl, toss the mushrooms with 1 tablespoon of olive oil.
Panko bread crumbs added for the crunch.
Panko breadcrumbs, Parmesan cheese, , garlic powder, salt, and pepper. Toss gently until the mushrooms are lightly coated.
Spread the coated mushrooms in a single layer on the baking sheet. Bake for 15-20 minutes, or until they are golden brown and crispy.
To toast walnuts in a pan ,
Heat nuts in a dry skillet over medium heat for 5 to 10 minutes, until they turn a deeper golden-brown. Constant stirring is key to prevent burning.
Make your favorite Vinaigrette
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, and maple syrup/honey if you you want a sweet vinaigrette. Season with salt and pepper
:In a large serving bowl, combine the arugula, halved tomatoes, shaved red onion, and toasted nuts.
Top with a few croutons and some shredded parmesan cheese.
Serve immediately to enjoy the contrast between the warm, savory mushrooms and the cool, peppery greens!
Our summer weather continues and instead of the soups and oven baked meals I usually associate with this time of year, we continue with summer salads and eating outdoors!
