SPINASH SALAD WITH PLEUROTUS SWEET PRESERVE & VINAIGRETTE DRESSING
Ingredients for the salad
100 gr. oyster mushrooms cut into strips
10 nut crumbs
1 tablespoon sauteed bacon
30 gr Gruyere peels
salt, pepper, lemon
Ingredients for the dressing
100 ml olive oil
25 ml balsamic vinegar
1 tablespoon honey
1 teaspoon mustard
Put all the ingredients all together into a blender
until it becomes a thick mixture.
Place in a bowl the oyster mushrooms with a little salt, pepper, olive oil and a little lemon and
let them cook for 10 minutes. Then remove the liquid and pour on a bowl spinach, walnuts,
bacon and the dressing and toss the salad. Serve the salad by adding up the gruyere peels.
Try the salad in combination with Deliolanis Pleurotus Mushrooms sweet preserve as well as
with Deliolanis Pleurotus Mushruooms Pickle.