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Roasted Mushroom Salad with Fig Balsamic Vinaigrette Recipe
Yesterday I posted a little history of figs going all the way back to Adam & Eve written by my friend Chef Mark Vogel. Here is a great recipe for a fig balsamic vinaigrette that can go with this roasted mushroom salad. Thanks, Mark.
Roasted Mushroom Salad with Fig Balsamic Vinaigrette Recipe
How to make a roasted mushroom salad with fig balsamic vinaigrette.
Ingredients
For the Roasted Mushrooms
- 2 lbs. assorted mushrooms
- 5 shallots peeled and quartered
- 2 Vidalia onions peeled and cut into large pieces
- 1 teaspoon chopped garlic
- ½ teaspoon dried mustard
- Salt and pepper to taste
- ⅓ cup olive oil
For the Salad
- 1 handful of baby spinach leaves
- 3 tablespoons chopped parsley
- 3 tablespoons chopped chives
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 orange bell pepper diced
For the Vinaigrette
- 1 cup dried or fresh figs stems removed and quartered
- 2 cups balsamic vinegar
- 1 shallot minced
- 1 garlic clove minced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- ¾ cup extra virgin olive oil
Instructions
For the Mushrooms
- Preheat your oven to 450° F.
- Line a sheet pan with parchment paper.
- Combine mushrooms, shallots, onions, garlic, mustard, salt, pepper, and olive oil in a large bowl. Place on the sheet pan and roast until golden brown, about 15 minutes.
- Remove roasted mushrooms to a large bowl.
For the Balsamic Vinaigrette
- Combine the figs and balsamic in a saucepan and simmer until reduced by half. Puree in a blender and allow the mixture to cool.
- Measure 1/3 cup of the fig balsamic for the salad. Reserve the remainder for another use.
- Whisk the 1/3 cup of fig balsamic with the shallot, garlic, lemon juice, salt, and pepper in a bowl.
- Slowly pour in the oil constantly whisking until fully incorporated.
For the Salad
- Combine reserved mushrooms with the salad ingredients and toss all with the Fig Balsamic Vinaigrette.
- Serve Immediately.
