Wilted Arugula , Mushroom, Pear And Blue Cheese Salad - cooking recipe

Ingredients

1 tablespoon olive oil
10 ounces button mushrooms (Baby Bella`s cut in 1/2)
1 red onion, diced
4 garlic cloves, minced
1/4 cup vermouth or 1/4 cup white wine
1/4 teaspoon salt
1 pinch chili pepper flakes
1/2 teaspoon dried herbs (rosemary, thyme, oregano or parsley)
1/4 teaspoon fresh ground nutmeg
8 cups arugula, washed and spun dry
1 pear, diced
1/4 cup crumbled blue cheese
1/4 cup toasted pine nuts (optional)

Preparation

In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
Deglaze the pan with vermouth.
Add salt, pepper flakes, herbs, nutmeg and arugula.
Stir to slightly wilt.
Place into a salad bowl top with diced pears and blue cheese.
Serve immediately.
May squeeze some fresh lemon over it!