Oyster Mushroom Arugula Salad with Parmesan

It's tough to remit gratitude through a material gift. I've struggled, especially when attempting to thank others for their time. I now have learned that despite the excitement of opening a box, a thoughtful homemade meal is the ultimate token of appreciation. I served dinner to my parents last night in my new home. Through farmers market ingredients and diligent preparation, I thanked Mom and Dad for their incredible help with the house move and its hectic details. Caribbean sea bass and spiraled squash with a homemade tomato sauce took the main stage. To begin, I prepared this beautiful arugula salad with oyster mushrooms from Dickey Farms. The meaty, woodsy flavor accentuated peppery arugula leaves and sharp parmesan shavings. I think you'll love this one. Use the recipe to thank someone special this week.


Makes 4 servings

4 cups arugula 1 box oyster mushrooms 1 tablespoon breadcrumbs 1/3 cup olive oil 2 tablespoons balsamic vinegar 1 teaspoon honey 1/4 teaspoon salt Ground black pepper Shaved parmesan

1. Preheat oven to 400 degrees.

2. Toss mushrooms in 2 tablespoons olive on a baking sheet. Sprinkle with bread crumbs.

3. Bake mushrooms until golden, approximately 12 minutes.

4. In a small bowl, whisk remaining olive oil with vinegar, honey, and salt. Divide arugula among four plates. Top with mushrooms and garnish with parmesan and black pepper.