Recipe for jewelled mushroom salad.

1. The perfect combination of seared mushrooms, goats' cheese and tender salad leaves. Delicious to serve
as lunch or part of a festive spread. Also check out crayfish with prawn salad recipe at Gourmandia.
Ingredients
10g English butter by Sainsbury's
2 tablespoons olive oil by Sainsbury's
250g pack chestnut mushrooms, sliced
2 x 250g packs large flat mushrooms, sliced
250g pack Taste the Difference Pomodorino tomatoes, halved
100g pack Somerset goats' cheese by Sainsbury's, diced
100g bag watercress, spinach and rocket salad by Sainsbury's
100g bag young leaf spinach
25g toasted pine nuts, to serve
FOR THE DRESSING
3 tablespoons extra virgin olive oil by Sainsbury's
1 teaspoon wholegrain mustard by Sainsbury's
1 teaspoon clear honey by Sainsbury's
Zest and juice of 2 lemons
Method
Make the dressing: mix all the dressing ingredients together in a bowl, reserving the zest and juice of ½
lemon. Season with freshly ground black pepper.
In a large frying pan, heat the butter and olive oil. Add the mushrooms and stir well to coat. Sauté for
about 5-8 minutes or until tender.
Stir in the tomatoes and goats' cheese, and warm through for 1-2 minutes. Add the reserved lemon juice
and zest. Put the salad leaves in a large serving bowl, then tip the mushroom, tomato and cheese
mixture over the top. Add the dressing and toss everything together. Sprinkle with the toasted pine nuts
and serve immediately. This recipe is great served with toasted ciabatta