5 tbsp. extra virgin olive oil, plus more for drizzling
1 tbsp. freshly squeezed lemon juice
1 tsp. grated lemon zest
1 small shallot, minced
Kosher salt and freshly ground black pepper
1 1/2 lb. fresh mushrooms, stem ends trimmed and cut in half
2 garlic cloves, peeled but left whole
6 slices coarse-textured bread, such as Tuscan, toasted
8 cups arugula
1 (6-oz.) chunk Grana Padano cheese
In a bowl, whisk together 4 tbsp. of the oil, lemon juice and zest, and shallot to make a vinaigrette. Season with salt and pepper. Set aside.
Heat a large frying pan over high heat. Add the remaining 1 tbsp. oil to the pan, then add mushrooms and cook, stirring occasionally, until golden brown and softened, 8 to 10 minutes. Season with salt and pepper. Remove pan from heat.
Using whole garlic cloves, rub each bread slice on 1 side, coating it lightly. Place 1 slice of toast on each individual plate, drizzle slices with oil and sprinkle with salt.
Put arugula in a bowl, drizzle with vinaigrette and toss to coat evenly. Divide mushrooms evenly among the plates, placing them on top of the bread. Top with arugula, dividing it evenly. Using a cheese shaver or a vegetable peeler, shave cheese over the tops of the salads.
Adapted and reprinted with permission from "Kitchen Gypsy," by Joanne Weir, copyright 2015, published by Oxmoor House. Photo by Thomas J. Story.