Infused Chanterelle Mushroom Salad
It's the New Year, so you're likely pushing forward with some new goals. Maybe it's a new commitment to the keto diet, veganism, or self-care. Maybe it's just eating more salads—infused salads, that is. If you're looking for a salad recommendation, look no further!
- 2 bunches of spinach, stems removed, washed
- 1 bag of arugula, washed
- 1/2 butternut squash
- 1 tsp cinnamon
- 2 tbsp butter melted
- 1 cup chanterelle mushrooms
- 4 tbsp Parmesan cheese
- 1 black truffle (optional)
- Salt to taste
- 2 tbsp LEVO-infused pure olive oil
- 4 tbsp pure olive oil
- 1 tsp dijon mustard
- 1 tsp maple syrup
- 2 tbsp sherry vinegar
- 1 tsp porcini powder
- 1 tsp black truffle pate
- Salt & pepper to taste
Pack LEVO Pod with 3-6 grams of coarsely ground flower.
Begin Activate cycle at default setting: 240°F for 30 minutes.
Fill LEVO reservoir with pure olive oil. Close the lid.
Set your LEVO to 200°F and infuse for 2.5 hours.
Once infusion is complete dispense and set aside.
Preheat oven to 350 °F.
Peel and cut squash in half lengthwise, remove seeds and guts.
Cut squash into 1/4 inch cubes.
Toss squash cubes in cinnamon, and melted butter.
Roast squash on a sheet tray in oven for 35 minutes. Set aside to cool.
Clean mushrooms gently with a moist cloth.
Heat a large sauté pan with one tbsp of pure olive oil on high until it just starts to smoke.
Add mushrooms and reduce heat to medium high.
Cook mushrooms until tender and lightly browned. Set aside to cool.
To make the dressing, combine both olive oils and dijon with a whisk in a large bowl.
Whisk in maple syrup, sherry vinegar, porcini powder, and black truffle pate.
Season with salt and pepper to taste.
Combine spinach, arugula, roasted squash, and mushrooms in a large mixing bowl.
Toss ingredients with vinaigrette. Season to taste.
Plate salad on 4 plates.Garnish with parmesan cheese and black truffle slices.