Description
Warm Goat Cheese & Mushroom Salad balances earthy mushrooms, peppery arugula, creamy goat cheese, and toasted pecans with a bright champagne vinaigrette, keeping everything light and fresh. The warm goat cheese softens slightly into the greens while the mushrooms bring rich, savory depth that makes this salad feel substantial enough for lunch or a light dinner.
Ingredients
4 cups arugula
1/2 cup cremini mushrooms, sliced
1/4 cup shiitake mushrooms, stems removed and sliced
1/4 cup oyster mushrooms, torn
2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons thinly sliced red onion
2 cloves garlic, minced
Salt and black pepper
1 4-ounce goat cheese log, cut into 6 medallions
1/4 cup pecans, toasted
Champagne Vinaigrette
1 tablespoon champagne vinegar
1/2 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons olive oil
Salt and black pepper
Instructions
- Make the vinaigrette by whisking together champagne vinegar, Dijon mustard, and honey. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and black pepper and set aside.
- Heat a large skillet over medium heat. Add butter and olive oil. Once melted, add red onion and cook for 2 to 3 minutes until softened.
- Add mushrooms in an even layer. Let them cook undisturbed for several minutes before stirring so they develop color. Continue cooking until golden brown and caramelized, about 6 to 8 minutes.
- Add garlic and cook for 30 seconds until fragrant. Season with salt and black pepper. Remove from heat.
- While the mushrooms cook, place goat cheese medallions in a 300°F (150°C) oven for 5 to 7 minutes until softened but still holding their shape.
- Place arugula in a large bowl and toss lightly with enough vinaigrette to coat the greens without weighing them down.
- Divide arugula between plates. Spoon warm mushrooms over the top.
- Gently place warm goat cheese medallions onto the salad so they soften slightly into the greens.
- Finish with toasted pecans and an additional drizzle of vinaigrette if desired. Serve immediately.
Notes
This recipe makes 4 appetizer-size salads or 2 larger main-course salads.
The smaller quantity of mushrooms keeps the greens balanced and prevents the salad from feeling too heavy. If you really love mushrooms, increase the total to 5-6 ounces.
No mushroom scavenger hunt required. I usually buy the 4-ounce Stir Fry Blend Mushrooms from Kroger, which contains cremini, shiitake, and oyster mushrooms all in one package—exactly what this recipe calls for. If you can't find the blend, simply use 1 cup of your favorite mushroom. Cremini mushrooms are easy to find and work beautifully in this salad.
The goat cheese should be warm and creamy inside while still holding its shape. Avoid overheating, or it will fully melt.
Do not overdress the arugula. The vinaigrette is meant to lightly coat the greens, not soak them.
This salad pairs beautifully with grilled chicken, salmon, steak, or sliced pork tenderloin to turn it into a more substantial meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stove Top
- Cuisine: American