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Grilled Radicchio And Endive Salad With Wild Foraged Mushroom And Shallot Vinaigrette

Eva Zaccaria|Dec. 10, 2013 10:00 am EST

Grilled Radicchio And Endive Salad With Wild Foraged Mushroom And Shallot Vinaigrette

4 (1 ratings)

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An easy and delicious winter salad that takes less than 10 minutes to prep and cook.

Servings

1

Ingredients

• 3 tablespoon grapeseed oil
• 2 shallots, chopped
• 1 cup wild foraged seasonal mushrooms
• 1/4 cup balsamic vinegar
• 1 cup fresh cranberry juice
• 1 tablespoon dijon mustard
• 1 tablespoon chopped sage
• 1 head radicchio, cut into quarters
• 1 endive, cut into quarters
• 2 cup baby spinach
• 3 tablespoon grapeseed oil
• 2 tablespoon crumbled goat cheese
• smoked sea salt and pepper, to taste

Directions

1. Heat a sauté pan on high heat with 1 tablespoon of grapeseed oil.
2. Add thinly sliced shallots and cook for 1 minute until caramelized, then add mushrooms and cook for an additional 1 minute. Add balsamic vinegar, cranberry juice, Dijon mustard, and olive oil, cook for about 2 minutes or until reduced by half and slightly thickened.
3. Season with salt and pepper.
4. In a separate pan on high heat, add 1 tablespoon of grapeseed oil and sear radicchio and endive for about 2 minutes or until browned.
5. To serve, lay a cup of spinach on a plate. Place a piece of radicchio and endive on top of the spinach, top with mushroom shallot vinaigrette, and garnish with crumbled goat cheese.