Warm Mushroom & Kale Salad with Gigi’s Apple Cider Vinaigrette

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INGREDIENTS

• 1 lbs wild mushroom mix: cremini, shitake, oyster (thinly sliced)

• 2 cups baby kale

• 1 tbsp butter

• 1 cloves garlic (minced)

• 1/4 cup balsamic vinegar

• 2 shallots (peeled whole, then thinly sliced)

• 1/2 cup buttermilk

• 1/2 cup all-purpose flour

• 1 cup vegetable oil

• 3-4 oz crumbled goat cheese

• 1/3 cups spicy mustard greens

• salt & pepper to season

• 1/4 cup Gigi’s Apple Cider Vinaigrette

DIRECTIONS

1. Soak sliced shallots in buttermilk for about 10 minutes.

2. Add flour to a medium sized bowl, season flour with salt and pepper.

3. Remove shallots from buttermilk and add to the bowl of flour. Coat shallots with flour. Shake off excess flour. Place on a plate or lined baking sheet. You are ready to fry!

4. Heat oil in a large pan or cast iron on medium heat. Once oil is shimmering add your first batch of shallots, do not overcrowd the pan. Watch carefully! Turn shallots to ensure both side are crispy. Once done, remove shallots from pan and place on a paper towel to absorb the oil. Season with salt and pepper. Repeat with remaining shallots. Set aside.

5. In a large skillet, heat 1 tbsp olive oil on high heat. When oil is shimmering add mushrooms. Cook for about 10 minutes, stirring occasionally. You want all the liquid released from the mushrooms. Lower heat if pan is smoky or mushrooms are burning. Once mushrooms are browned, lower heat and add butter and garlic. Cook for about 3 minutes on medium heat, stir often. At this point, add balsamic vinegar to mushrooms to deglaze pan. Once almost all the liquid is evaporated, remove from heat. Keep warm.

6. In a bowl, toss baby kale with Gigi’s Apple Cider Vinaigrette. Add warm mushrooms and toss again.

7. Add salad mixture to a plate and top with crispy shallots, spicy mustard greens and crumbled goat cheese.