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

Salt Pepper

 

Dressing Run

Put all the ingredients all together into a blender

until it becomes a thick mixture.

 

Salad Run

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.