Mushroom, Apple and Goat Cheese Salad

MUSHROOM, APPLE, AND GOAT CHEESE SALAD Southern Living 2007 Holiday Dinners If you receive candied or spiced nuts as a holiday gift, try them on this salad for a special touch. To splurge, sue a variety of mushrooms such as shitake, portobello, oyster or enoki. Often grocers carry a gourmet mushroom mix. Standard white mushrooms will yield tasty results too. 1/2 cup walnut halves 1 Tbsp. butter 1 lb. assorted mushrooms, trimmed and coarsely chopped Honey-Balsamic Vinaigreet, divided (recipe follows) 1 (4-oz) package arugula, thoroughly washed 1 large Cameo apple, thinly sliced 3 oz goat cheese, crumbled 1. Place walnuts in a single layer on a baking sheet. 2. Bake at 350� for 8-10 minutes or until toasted. 3. Melt butter in a large skillet over medium-high heat, add mushrooms, and saute 6 minutes until tender. Stir in 2 Tbsp. Honey-Balsamic Vinaigrette. Remove from heat, and let cool 15 minutes. 4. Toss together arugula, apple, mushrooms and desired amount of Honey-Balsamic Vinaigrette. Transfer to a serving dish, and sprinkle with toasted walnuts and goat cheese. Makes 6-8 servings. Honey-Balsamic Vinaigrette Prep 10 minutes Make this up to two days ahead and refrigerate in an airtight container. Let

it come to room temperature and whisk before serving. 1/2 cup olive oil 1/3 cup balsamic vinegar 1 Tbsp. chopped fresh parsley 1 Tbsp. chopped fresh thyme 2 Tbsp. honey Salt & pepper to taste Whisk together first 5 ingredients until blended. Whisk in salt & pepper to taste. Makes about 1 cup.

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