Wild Mushroom Salad with Corn Mustard Dressing

Get this all-star, easy-to-follow Wild Mushroom Salad with Corn Mustard Dressing recipe from Cooking Live

Directions For honey lemon vinaigrette, Whisk all ingredients together. Store covered and refrigerated. For the garlic in the corn mustard dressing, place unpeeled garlic cloves in a small...


Ingredients

  • 6 tablespoons seasoned rice vinegar
  • 4 tablespoons fresh squeezed lemon juice
  • 2 tablespoons finely chopped shallot
  • 4 tablespoons fragrant honey
  • 4 tablespoons olive oil
  • 2 teaspoons poached garlic
  • 2 tablespoons finely chopped shallots
  • 1/4 cup double strength, unsalted chicken or vegetable broth
  • 1 tablespoon Dijon mustard (or to taste)
  • 1/2 cup Spectrum Naturals unrefined corn oil (found in health food stores)
  • 1 teaspoon fresh lemon juice
  • Sea salt and freshly ground pepper, to taste
  • 3 tablespoons clarified butter or olive oil
  • 1 1/2 pounds wild mushrooms such as oyster, chanterelle, alba or best available
  • Sea salt and freshly ground pepper, to taste
  • 8 cups loosely packed mixed young savory greens such as arugula, cress, mizun and, tat soi
  • Honey Lemon Vinaigrette
  • Corn Mustard Dressing
  • Fresh dill sprigs
  • Fried capers
  • Shaved Parmesan or dry Jack cheese

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