New Summer Salad Favorite

After a 4th of July weekend full of fried seafood, hearty cookouts and what else, ice cream, I opted for a vegetable filled light dinner on our first night back.  I was shopping in Whole Foods when the idea of a mushroom salad beside a caprese salad popped into my head.

 

For 2 servings:

• 2 large tomatoes, I used Roma because they don't have too many seeds inside
• 4 Slices of Mozzarella cheese
• 2 tsp balsamic vinegar 

• 8 medium to large white mushrooms
• 4 handfuls of Arugala
• 3 tbsp of toasted sesame seeds

• 1 tbsp brown mustard (I used Grey Poupon deli mustard)
• 2 tsp lemon juice
• 1 tsp Agave nectar or honey
• Drizzle olive oil until desired thickness, about 1/4 cup

For the caprese salad, layer tomato slices with cheese and drizzle the top with balsamic vinegar and salt and pepper to taste.  For the mushroom salad, first clean the mushrooms by taking a damp towel and wiping the tops.  Then remove the stems and thinly slice.  In a large bowl add the arugala and mushrooms.  For the dressing, in a small bowl add the mustard, lemon juice and agave and mix.  Then slowly drizzle in the olive oil.  I added less than a quarter cup and had the dressing a bit thicker but it up to your preference.  When you are ready to serve, add the dressing and mix, then top with toasted sesame seeds.

You can toast the sesame seeds at home.  Just buy plain sesame seeds.  Heat a skillet to medium heat and add them in.  Closely watch them and keep stirring because they brown quickly.  Once they are golden brown promptly remove from heat and allow them to cool in a bowl since they continue to cook if kept in the skillet.