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● Mushroom and Parmigiano Salad
1 pound cremini mushrooms, or substitute white mushrooms, cleaned and thinly sliced
2 bunches arugula, cleaned
1⁄4 cup Parmigiano-Reggiano, shaved
3 tablespoons extra-virgin olive oil
salt and freshly ground pepper
2 tablespoons balsamic vinegar
Combine the mushrooms, arugula, Parmigiano and olive oil in a large serving bowl. Season with salt and pepper and toss. Serve drizzled with balsamic vinegar ● Serves 4
