Radicchio and Sautéed Mushroom Salad
Frisee, Point Reyes Blue Cheese, Toasted Pine Nuts, Golden Raisins
Garlic Chives, Warm Balsamic Vinaigrette
Deeper colors, warm earthy mushrooms, and crisp bitter lettuces make this a perfect salad to serve as we transition into Fall. Creamy pungent blue cheese and rich toasted pine nuts harmonize with the smooth flavors of a fine balsamic vinaigrette. And to bring the entire salad into balance, golden raisins add the perfect touch of sweetness.
Speaking of balance, today, the earth will be rotating upright on its axis. The northern and southern hemispheres will have equal sunlight and the sun will be rising due east, and setting due west. Happy Autumnal Equinox!
Radicchio and Sautéed Mushroom Salad Recipe
- 1/2 c. olive oil
- 3 T. high quality balsamic vinegar
- 1 t. finely chopped shallot
- 1 t. minced garlic
- salt and pepper
Place in a small jar and shake to combine. Set aside.
Soak golden raisins in hot water until slightly softened, then drain. Sauté sliced mushrooms in olive oil until browned. When the mushrooms are cooked, remove pan from heat and toss with toasted pine nuts, golden raisins, and chives. Season with salt and pepper.
Tear radicchio and frisee into pieces. Mound lettuces on a platter or in a bowl. Place mushroom mixture over the top. Warm balsamic vinaigrette in a small sauce pan. Drizzle vinaigrette over the salad.
Top the salad with crumbled blue cheese. We like Point Reyes Blue from Northern California, a cheese that tastes of sweet fresh milk with a medium to strong punch of blue flavor.
Finish with a sprinkling of garlic chive blossoms. Enjoy the season!