Baby Arugula, Wild Mushroom, Mung Bean and Goat Cheese Salad

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This salad combines the peppery bite of baby arugula, the creaminess of goat cheese, and the crunch of Japanese turnips with warm sautéed mushrooms and a walnut mustard vinaigrette. A delightful winter dish for any table.

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Prep Time:15

Cook Time:10

Total Time:25

Course: Salad

Cuisine: French

Keyword: Arugula, Goat Cheese, Japanese Turnip, Mung Bean, Mushroom, Trunip

Season: Winter

Servings: Servings

Calories: 213kcal

Author: Pascale Beale

Ingredients

For the Vinaigrette

1 tablespoon walnut mustard
¼ cup olive oil, extra virgin
1 tablespoon champagne vinegar, or white wine vinegar

For the Salad

8 ounces baby arugula
2 ounces sprouted mung beans
4-5 Japanese globe turnips, washed (and peeled, if necessary) then thinly sliced
2 tablespoons chives, finely chopped
3 ounces goat cheese
2 tablespoons olive oil
2 tablespoons butter
1 ½ pounds mushroom, assorted, including cremini, trumpet, shiitake, sliced
Sea salt
Black pepper

Instructions

In a large salad bowl whisk together the vinaigrette ingredients to form a thick emulsion. Place salad utensils over the vinaigrette.
Place the arugula, mung beans, sliced turnips, chives and goat cheese on top of the utensils.
Pour the olive oil into a large skillet over medium heat. When the oil is just sizzling, add the butter and melt until foaming. Add the mushrooms, a good pinch of salt and 8–10 grinds of pepper. Sauté, stirring frequently, until liquids evaporate and mushrooms turn golden brown, about 5–6 minutes. Add the mushrooms to the salad. Toss to combine well. Serve while the mushrooms are still warm.

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