Compliments if G. Garvin Recipes

INGREDIENTS:

For Arugula Salad
16 ounce bag baby arugula
16 ounce block parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic
1 teaspoon shallots
2 portabello mushrooms
2 teaspoons olive oil

For Citrus Vinaigrette
¼ cup rice wine vinegar
Juice of two lemons
¼ cup orange juice
1 tablespoon shallots
2 tablespoons garlic
1 teaspoon pepper
4 tablespoons olive oil
1 teaspoon salt


Making Vinaigrette
The basic ratio for making vinaigrette is one part vinegar to three or four parts oil. Use whatever ratio tastes right to you. Some people like more vinegar, some less.



PROCEDURE

1. Rinse baby arugula under water. Place in bowl.

2. Season with salt, pepper, garlic, and shallots. Mix, then set aside.

3. Grate block of cheese. Pat cheese into small rounded shapes and place on baking sheet. Bake for 3 to 4 minutes. Take out of the oven and set aside.

4. Scrape out cap of two portabello mushrooms. Spread olive oil on mushroom, and season with a pinch of salt and pepper.

5. Coat pan with olive oil and sauté mushrooms until lightly browned.

6. Put in oven for a few minutes to keep soft and warm. Place mushrooms on serving dish.

7. Mix together rice wine vinegar, lemon juice, orange juice, shallots, garlic, salt, pepper, and olive oil to make citrus vinaigrette.

8. Pour vinaigrette over baby arugula in bowl and mix together.

9. Place arugula on top of mushrooms.

10. Break Parmesan crisp in half and place on top of arugula.

Dish may be topped with an additional tablespoon of Balsamic Vinegar.

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yummy, this sounds really good!

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