Oyster Mushroom Salad with Smoky Cheese

YIELD Serves 4

TIME 10 minutes

INGREDIENTS

For the mushrooms

• 1/2 lb. oyster mushrooms

• 3 tbsp olive oil

• 1 clove garlic, minced

• 1 tsp smoked paprika

• 2 tbsp vinegar (sherry, balsamic, or red wine vinegar)

For the salad

• 3 cups baby spinach, washed and dried

• ½ cup smoked gouda, crumbled

• ⅓ cup sun-dried tomatoes, cut into strips

• 2 tbsp pine nuts

• 3 tbsp olive oil

• 2 tbsp vinegar (sherry, balsamic, or red wine vinegar)

INSTRUCTIONS

• Add oil to a large skillet over medium-high heat.

• Add your oyster mushrooms in batches, sauté 5 minutes per batch, or until golden brown.

• Combine all of the mushrooms in the pan, and add the garlic and smoked paprika.

• Stir to combine, then add 2 tbsp of vinegar. Mix well and remove from heat.

• Leave the pine nuts to the side. Put everything else in a large mixing bowl and toss until combined.

• Top with pine nuts on top to garnish.