A good salad strikes a perfect balance of textures and flavors. But it’s easy to overdo it with rich ingredients, especially when you're striving for a savory side. For a vegetarian salad that hits all the right notes, combine tangy cheese with meaty mushrooms and bitter greens.
This image released by Milk Street shows a recipe for frisée and mushroom salad with goat cheese and walnuts. This image released by Milk Street shows a recipe for frisée and mushroom salad with goat cheese and walnuts. This image released by Milk Street shows a recipe for frisée and mushroom salad with goat cheese and walnuts. This image released by Milk Street shows a recipe for frisée and mushroom salad with goat cheese and walnuts.
To begin, we coat sliced mushrooms with olive oil seasoned with garlic, thyme, salt and pepper to highlight their savory character, then roast until the moisture they release evaporates and the slices begin to brown. The greens and cheese can be prepared during the 10 minutes the mushrooms are in the oven, and the vinaigrette is made as they cool.
Heat the oven to 500°F with a rack in the middle position. In a large bowl, whisk together 3 tablespoons of oil, the garlic, thyme and ¼ teaspoon each salt and pepper. Add the mushrooms and toss to coat. Distribute in an even layer on a rimmed baking sheet; reserve the bowl. Roast the mushrooms until the moisture they release has evaporated and the slices begin to brown, about 10 minutes. Let cool while you prepare the dressing and toss the greens.
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