Portobello Salad Tossed in a Rich Burgundy Wine Vinaigrette

Salad is always a good idea! It is a quick and easy way to use anything you have in your fridge. To keep it exciting and nutritious, use a variety of fresh ingredients that pair perfectly together.

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The key is to balance flavors* This red Burgundy Wine Vinaigrette has the richness of dark cherries, the sweetness of raw-unfiltered honey, and the savory flavors of fresh thyme, parsley, and garlic.

Here is how you can make this delightful salad at home:

Ingredients:

  • Five baby portobello mushrooms
  • 1/4 yellow bell pepper
  • 1/4 red bell pepper
  • 1/4 yellow onion
  • Fresh mixed greens
  1. Julienne your vegetables (this means slicing into 1/8th of an inch slices) *It doesn’t have to be perfect, just as similar in size as you can get them
  2. Sautée in a little olive oil, and set aside.

For the rich Burgundy wine Vinaigrette: (Yield: 1/2 cup)

  • Two cups of Burgundy red wine
  • One cup of good quality extra-virgin olive oil *the taste will come through in the vinagrette
  • Two cloves of fresh garlic (or as much garlic as you want)
  • Two sprigs of thyme
  • Generous pinch of fresh parsley
  • Dash of kosher salt
  • Tablespoon of raw-unfiltered honey *this is my favorite honey thus far 
  • Tablespoon of honey mustard *this will help bind the vinaigrette and more honey? yes, please!
  1. Add all of your ingredients in a large pan (except for the honey mustard)
  2. Bring up to a boil, then down to a simmer. When it becomes thick, it is ready for the blender!20170626_145201
  3. Add the honey mustard, taste your vinaigrette to see if you want to adjust any ingredients, blend for a few minutes, and voila!

Toss your salad and enjoy!

 

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Josh said this salad was amazing; that he had never tasted anything like it and it is now one of his favorites!

This meaty, savory, delectable salad will change the way you look at mushrooms. 

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