Wilted Arugula , Mushroom, Pear and Blue Cheese Salad

Name: Wilted Arugula , Mushroom, Pear and Blue Cheese Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 14.79 ml olive oil; 283.49 g button mushrooms (Baby Bella`s cut in 1/2); 1 red onion, diced; 4 garlic cloves, minced; 59.14 ml vermouth or 59.14 ml white wine; 1.23 ml salt; 0.25 ml chili pepper flakes; 2.46 ml dried herbs (rosemary, thyme, oregano or parsley); 1.23 ml fresh ground nutmeg; 1892.72 ml arugula, washed and spun dry; 1 pear, diced; 59.14 ml crumbled blue cheese; 59.14 ml toasted pine nuts (optional)

Submitted by Rita1652

"This is low in fat with no additional dressing keeping the fat down even more. Arugula has a peppery taste that goes nicely with the creamy cheese and crunchy pears while the mushrooms give it a meaty feel.For added texture add some toasted nuts."

Download

photo by Rita1652

Ready In:: 15mins
Ingredients:: 13
Serves:: 4

ingredients

14.79 ml olive oil
283.49 g button mushrooms (Baby Bella`s cut in 1/2)
1 red onion, diced
4 garlic cloves, minced
59.14 ml vermouth or 59.14 ml white wine
1.23 ml salt
0.25 ml chili pepper flakes
2.46 ml dried herbs (rosemary, thyme, oregano or parsley)
1.23 ml fresh ground nutmeg
1892.72 ml arugula, washed and spun dry
1 pear, diced
59.14 ml crumbled blue cheese
59.14 ml toasted pine nuts (optional)

directions

In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
Deglaze the pan with vermouth.
Add salt, pepper flakes, herbs, nutmeg and arugula.
Stir to slightly wilt.
Place into a salad bowl top with diced pears and blue cheese.
Serve immediately.
May squeeze some fresh lemon over it!