Mushroom Salad with Endive and Roquefort Cheese

Ingredients
2 tablespoons minced shallot
1 1/2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/4 cup olive oil
4 heads Belgian endive, thinly sliced
8 ounces large button mushrooms, stemmed, caps cut into matchstick-size strips
4 radishes, trimmed, thinly sliced
1 tablespoon chopped fresh tarragon
4 tablespoons crumbled Roquefort cheese (about 1 1/2 ounces)

Directions
Whisk first 4 ingredients in small bowl to blend. Whisk in oil. Season dressing to taste with salt and pepper. Mix endive, mushrooms, radishes, and tarragon in large bowl. Pour dressing over; toss to coat. Divide salad among 4 plates. Top with cheese and serve.

Makes 4 servings.

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OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.