Arugula Salad With Grilled Mushrooms & Goat Cheese - cooking recipe

Ingredients

1/2 cup dry white vermouth
1/2 cup extra virgin olive oil
salt
fresh ground black pepper
2 -3 pinches crushed red pepper flakes
1 lb mixed mushrooms (oyster, shiitake, portobello and cremin)
1 tablespoon white wine vinegar
1 tablespoon very finely chopped shallot
4 ounces baby arugula
1/4 1/4 cup coarsely chopped cashews or 1/4 cup coarsely chopped macadamia nuts
1 1/2 ounces fresh goat cheese, crumbled (scant 1/4 cup)

Preparation

In a large bowl, whisk the vermouth with the olive oil and season with salt, pepper, and crushed red pepper flakes.
Trim the root ends of the oyster mushrooms, leaving them attached in small bunches.
Discard the shiitake stems and leave the caps whole.
Stem the portobellos.
Wipe off the cremini.
Add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally.
Light a grill or preheat a broiler.
Drain the mushrooms; reserve 1 tablespoon of the marinade.
Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes.
Thickly slice the grilled mushrooms.
Add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste.
Add the arugula and walnuts, season with salt and pepper and toss to coat.
If you want more of a kick, add some more of the crushed red pepper flakes!
Transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese.
Enjoy!