I am here to tell you that, actually, you can win friends with salad, if that salad is full of hearty mushrooms, creamy cheese, and a spicy Indigo Frisee mix. So, drop on by your local farmers market & start making friends.
Cook Time: 10 minutes
Ingredients
Large handful of fresh Indigo Frisee mix -- You can use other types of greens, but these are slightly spicy and complemented the other ingredients really well.
Two (2) ounces of feta cheese, cubed -- I used the feta cheese in herbs and oil so that I could use the oil as a dressing for the salad.
Two (2) cups of mixed mushrooms -- My farmers market sells a bag of mixed mushrooms for $5. You can buy whatever is cheapest, or your favorite, but the mix really provides great textures and flavors.
1/2 cup of pistachios, shelled
One (1) tablespoon of smoked almond butter, unsweetened
Two (2) tablespoons of extra virgin olive oil
Dollop of soft cheese, such as an herbed goat cheese
Directions
In a large frying pan or wok, heat the oil.
Toss in the mushrooms and pistachios and saute for about five minutes.
Remove from the heat and drain any additional oil from the pan.
On a large plate, lay a bed of greens down, top with the mushroom mixture and spoon the soft goat cheese on top.
If you have any leftover uncooked oil from the feta, feel free to drizzle over the salad.
Two (2) tablespoons of extra virgin olive oil
Dollop of soft cheese, such as an herbed goat cheese
Directions
In a large frying pan or wok, heat the oil.
Toss in the mushrooms and pistachios and saute for about five minutes.
Spoon in the smoked almond butter and the feta cheese. Continue to saute and stir until the mushrooms, feta, and pistachios are lightly coated.
Remove from the heat and drain any additional oil from the pan.
On a large plate, lay a bed of greens down, top with the mushroom mixture and spoon the soft goat cheese on top.
If you have any leftover uncooked oil from the feta, feel free to drizzle over the salad.
Enjoy!
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