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Frisée Salad with Warm Mushrooms and Truffle Oil
This elegant frisée salad is bursting with flavor and is perfectly finished with creamy goat cheese and crispy toasted macadamia nuts and has just the slightest richness of truffle.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Ingredients
- 1 bunch of frisée
- 1 pint brussel sprouts thinly sliced
- olive oil
- 1 butternut squash cubed into 1 inch pieces
- mixed variety of mushrooms adjust amount to your liking
- goat cheese
- macadamia nuts toasted and roughly chopped
- truffle oil
- aged balsamic
- truffle salt
Instructions
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Preheat oven to 350 degrees.
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Add cubed butternut squash to a baking sheet. Toss with olive oil, salt and pepper.
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Roast for 20-25 minutes or until soft and just beginning to brown.
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Saute thinly sliced brussel sprouts in a oiled pan over medium-high heat until just beginning to brown but maintains it bright green color. Remove from heat and place on plate to cool.
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Toast macadamia nuts in the same pan for a 2-3 minutes. Remove and let cool before chopping.
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Remove squash and let cool.
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Saute the mushrooms in the same pan with some olive oil until done.
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Toss all ingredients in a bowl and drizzle on some truffle oil.
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Place on platter and drizzle the balsamic over it.
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Sprinkle the goat cheese and the macadamia nuts on top and add some truffle salt.
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Serve immediately.