Mushroom bruschetta salad

Ingredients

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

Directions

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.

Serves 6

Adapted and reprinted with permission from "Kitchen Gypsy," by Joanne Weir, copyright 2015, published by Oxmoor House. Photo by Thomas J. Story.