Oyster mushrooms and figs on frisée salad

Name: Oyster mushrooms and figs on frisée salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Frisée salad; 1/2 Head picking salad; 50 g Walnut halves; 5 Figs; 4 TSP Fig Mustard; 5 TABLESPOONS Walnut oil; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Oyster mushrooms; 1 TABLESPOON Sunflower oil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 Frisée salad
1/2 Head picking salad
50 g Walnut halves
5 Figs
4 TSP Fig Mustard
5 TABLESPOONS Walnut oil
4 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Oyster mushrooms
1 TABLESPOON Sunflower oil

Directions

1
Clean the salad and wash thoroughly. Roast nuts in a pan without fat. Clean figs and quarter them. Peel one fig. Mix fig mustard, fig pulp, walnut oil and vinegar with a hand blender.
2
Season the vinaigrette with a little sugar, salt and pepper. Pluck the salad into bite-sized pieces and distribute on 4 small plates. Clean the oyster mushrooms and, depending on their size, possibly halve them. Heat sunflower oil in a pan.
3
Fry the mushrooms for 3-4 minutes and season with salt and pepper. Divide the fig quarters, walnut halves and oyster mushrooms between the 4 plates. Stir the vinaigrette again and sprinkle the salad with it.