Warm endive and oyster mushroom salad

Dscn5383

Course Appetizers

Ingredients in this Recipe

1 Belgian endive, leaves separated and cut into 2 inch sections
1 clove of garlic, peeled and sliced
1 handful cilantro or chopped flat leaf parsley leaves
1 scallion, chopped on a diagonal
1 shallot, minced
1 tablespoon white or black sesame seeds
1 2 teaspoon grated ginger
1/2 Meyer lemon
2 tablespoons olive oil
4 ounces oyster mushrooms
a bed of red or green leaf lettuce
a dusting of Parmigiano Reggiano, optional
drizzle of white truffle oil
pinch of fresh milled mixed peppercorns
pinch of Maldon salt flakes

Recipe Preparation

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