I came up with this salad on a whim. My son told me he needed something to bring to a potluck at the last minute, and I didn’t have time to run to the market. So, left to use what I had on hand, I came up with this uniquely delicious salad. It has become one of my family’s favorites.
Wild Mushroom and Spicy Sausage Salad with Tarragon Vinaigrette
Servings: 4 people
- 1 large skillet
- 1 large salad bowl
- 1 salad spinner
- 3 cups mixed fresh mushrooms cremini, shitake, and oyster
- 4 cups mixed baby greens or substitute spinach and arugula
- 3 cups butter lettuce tear into medium sized pieces
- 1 uncooked spicy Italian sausage natural, in casing, free of nitrates and fillers
- 1 small red onion thinly sliced
- 1/2 cup cherry tomatoes sliced in half
- 4 oz goat cheese crumbled
- 2 tbsp balsamic vinegar for vinaigrette
- 1/4 cup white wine vinegar for vinaigrette
- 1/2 tbsp coconut oil for vinaigrette, substitute avocado oil
- 1/2 cup olive oil for vinaigrette, cold pressed, extra virgin
- 1/2 tsp Dijon mustard for vinaigrette
- 1/2 tsp tarragon for vinaigrette
- salt and pepper for vinaigrette, to taste
- Wash and pat dry mushrooms and cut them in half. Rinse and spin the greens or pat dry with a towel.
- Add avocado oil to a large skillet and heat on medium-high until it begins to sizzle. Add the sausage and cook until it starts to firm up on the outside. Add the mushrooms and continue to sauté until they are browned and the sausage is fully cooked.
- Add the balsamic and turn up the heat until the vinegar bubbles. Reduce to a simmer and stir. Once the vinegar thickens, remove the pan from the heat and let it cool until only slightly warm.
- Mix the greens in a large salad bowl. Add 2/3 of the onion, 1/2 the tomatoes and 1/2 of the goat cheese. Pour the dressing over the salad and mix until all the ingredients are well incorporated. Be sure to get all the goodies off the bottom of the bowl.
- Add the mushroom and sausage mixture right in the center as the focal point of the salad. Place the remaining onions, tomatoes, and goat cheese around the mushrooms and sausage as shown in the photo.
Tried this recipe?Let us know how it was!