Recipes
Appetizer
,
Lunch
Three-mushroom salad with Beemster and sherry-honey dressing
Ingredients (for 4 persons)
- 7 ounces Beemster Nettle, in narrow strips
- 2 tablespoons olive oil
- 1 cup mixed mushrooms (button, oyster, shiitake), sliced
- 1 tablespoon fresh thyme, chopped
- freshly ground pepper
- 1 head of oak leaf lettuce
- 1 red onion, thinly sliced in rings
- For the dressing
- 2 tablespoons sherry
- 1 tablespoon honey
Preparation
Directions Heat 2 tablespoons olive oil in a frying pan and sauté the mushrooms with the thyme and pepper. Divide the lettuce among four soup plates or a bowl.
Combine the ingredients for the dressing. Spoon the mushrooms with the onion and cheese over the lettuce and sprinkle with the dressing. Delicious with rustic whole wheat bread or ciabatta.
TIP Instead of Beemster Nettle, try Beemster Mustard or Beemster Garlic. For variation, add white grapes or walnuts