Mushroom, Apple, and Goat Cheese Salad

Prep: 20 min., Bake: 10 min., Cook: 8 min., Cool: 15 min. If you receive candied or spiced nuts as a holiday gift, try them on this salad for a special touch. To splurge, use a variety of mushrooms such as shiitake, portobello, oyster, or enoki. Often grocers carry a gourmet mushroom mix. Standard white mushrooms will yield tasty results too.

Yield: Makes 6 to 8 servings

Ingredients

• 1/2  cup  walnut halves
• 1  tablespoon  butter
• 1  pound  assorted mushrooms, trimmed and coarsely chopped
• Honey-Balsamic Vinaigrette, divided
• 1  (4-oz.) package arugula, thoroughly washed
• 1  large Cameo apple, thinly sliced
• 3  ounces  goat cheese, crumbled

Preparation

1. Place walnuts in a single layer on a baking sheet.

2. Bake at 350° for 8 to 10 minutes or until toasted.

3. Melt butter in a large skillet over medium-high heat; add mushrooms, and saute 6 minutes or until tender. Stir in 2 Tbsp. Honey-Balsamic Vinaigrette. Remove from heat, and let cool 15 minutes.

4. Toss together arugula, apple, mushrooms, and desired amount of Honey-Balsamic Vinaigrette. Transfer to a serving dish, and sprinkle with toasted walnuts and goat cheese.