Warm Mushroom, Pear and Arugula Salad

Recipe by Laurie Sadowski

Simple preparation delivers deep, seasonal flavour in this warm salad layered with earthy mushrooms, sweet pear, and peppery arugula. Della Terra Porcini Mushroom Sage Olive Oil brings savoury depth, while Gala Red Apple Dark Balsamic adds a subtle fruit-forward acidity that ties everything together.

Prep: 10 minutes
Cook: 12 minutes
Makes: 6 servings (as a first course)

Ingredients

• 5 tbsp Della Terra Porcini Mushroom Sage Olive Oil, divided
• 3 shallots, finely chopped
• 1 lb (454 g) cremini mushrooms, thinly sliced
• 2 firm Bartlett pears, thinly sliced
• Fine sea or Himalayan salt, to taste
• Freshly ground pepper, to taste
• ¼ cup Della Terra Gala Red Apple Dark Balsamic
• ½ cup pecans, toasted and coarsely chopped
• 5 oz (142 g) baby arugula

Instructions

1. Heat 2 tbsp Mushroom Sage Olive Oil in a skillet over medium heat.
2. Add shallots and cook until lightly browned, about 5 minutes.
3. Add mushrooms and cook until tender and golden, about 5 minutes.
4. Stir in sliced pears and cook for 2 minutes, until just softened. Season with salt and pepper, then remove from heat.
5. In a large bowl, whisk together remaining Mushroom Sage Olive Oil and Gala Red Apple Dark Balsamic.
6. Add warm mushroom mixture, toasted pecans, and arugula.
7. Toss gently to combine and season to taste.
8. Serve immediately while slightly warm.