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Warm Mushroom, Pear and Arugula Salad

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Simple preparation delivers big taste with this seasonal salad featuring fall’s finest flavours.

By Laurie Sadowski

  • 5 tablespoons Della Terra Mushroom Sage Olive Oil, divided
  • 3 shallots, finely chopped
  • 1 pound (454g) cremini mushrooms, thinly sliced
  • 2 firm Bartlett pears, thinly sliced
  • Fine sea or Himalayan salt to taste
  • Freshly ground pepper to taste
  • 1/4 cup Della Terra Red Apple Balsamic
  • 1/2 cup pecans, toasted and coarsely chopped
  • 5oz/142g baby arugula

Put 2 tablespoons of Della Terra Mushroom Sage Olive Oil in a skillet over medium heat. Add the shallots and cook until starting to brown, about 5 minutes. Add the mushrooms and cook until tender and golden, about 5 more minutes. Stir in the pears, and cook until tender, about 2 more minutes. Season with salt and pepper. Remove from heat.

Pour the remaining olive oil and the Della Terra Red Apple Balsamic in a large bowl. Whisk to combine. Add the mushroom mixture, pecans, and arugula. Toss well, adding additional salt and pepper to taste. Serve immediately. 

Serves 6 as a first course.