A Grilled Mushroom Salad Recipe from My Clippings

Ingredients

1 tsp minced garlic
1 lemon, zested and juiced
2 tsp honey
1/4 cup olive oil, plus 1 tbsp
1 lb assorted wild mushrooms
1/2 tsp kosher salt
1/4 tsp pepper
2 heads radicchio, cut into wedges
8 Belgian endives, halved
4 cups frisée
1/3 cup crumbled chèvre
1/3 cup roughly chopped pistachios

Method

1. In a small bowl, whisk together garlic, lemon zest and juice, honey and 1/4 cup oil.
2. In another bowl, mix mushrooms with 2 tbsp of lemon mixture and remaining oil until well coated. Season with salt and pepper.
3. In a skillet, sauté mushrooms over medium-high heat until tender, about 5 minutes. Remove and keep warm.
4. Divide radicchio, endives and frisée among plates, and top with mushrooms, cheese and pistachios. Drizzle with dressing.
5. Use radicchio as a cup and fill with endive and frisée for a unique presentation.

Yield 6 Servings

Source: Gardening Life