Mushroom and pine nut salad

Cooking Salads Mushroom and pine nut salad

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Lables: Vegetarian Egg free Fish free Shellfish free
  1. Place nuts into a non-stick frying pan. Cook over medium heat, stirring, for 3 minutes or until golden. Transfer to a plate.
  2. Add oil, vinegar and mustard to frying pan. Cook over medium-high heat, stirring, for 2 minutes or until bubbling. Add mushrooms. Toss over high heat to coat with oil mixture. Remove to a bowl.
  3. Add nuts and chives to mushrooms. Toss to combine. Arrange salad, mush-rooms and parmesan on plates. Season with salt and pepper. Serve with bread.

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1/2 cup pine nuts
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
3 tsp wholegrain mustard
500g button mushrooms, thinly sliced
2 tbsp chopped chives
150g mixed baby Asian salad greens
100g piece parmesan, shaved
crusty bread, to serve

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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