Artichoke Bottom Salad with Sweet Herbs and Mushroom

Name: Artichoke Bottom Salad with Sweet Herbs and Mushroom
Yield: 4
Ingredients: Mushroom Dijon Sauce; 1 tablespoon mustard from Dijon; 2 tablespoons honey; Juice of 1 lime; 3 tablespoons water; Salt and pepper to taste; 1/3 cup olive oil; Salad; 4 cooked artichoke bottoms; Small bulb of sweet herbs; 2 tablespoons chopped sweet herbs; 250g fresh mushroom caps, cut into slices; 8 radicchio leaves

1
Mushroom Dijon Sauce
2
1 tablespoon mustard from Dijon
3
2 tablespoons honey
4
Juice of 1 lime
5
3 tablespoons water
6
Salt and pepper to taste
7
1/3 cup olive oil
8
Salad
9
4 cooked artichoke bottoms
10
Small bulb of sweet herbs
11
2 tablespoons chopped sweet herbs
12
250g fresh mushroom caps, cut into slices
13
8 radicchio leaves

Ingredients

1
Mushroom Dijon Sauce
2
1 tablespoon mustard from Dijon
3
2 tablespoons honey
4
Juice of 1 lime
5
3 tablespoons water
6
Salt and pepper to taste
7
1/3 cup olive oil
8
Salad
9
4 cooked artichoke bottoms
10
Small bulb of sweet herbs
11
2 tablespoons chopped sweet herbs
12
250g fresh mushroom caps, cut into slices
13
8 radicchio leaves

Directions

1
Mushroom Dijon Sauce
2
1
3
In a small bowl, mix mustard with honey, lime juice, and water
4
Temper with salt and pepper to taste
5
2
6
Whisk in olive oil, beating constantly until smooth
7
Salad
8
1
9
In a salad bowl, combine all ingredients except radicchio
10
2
11
Add the mushroom Dijon sauce and let it rest for 30 minutes to allow flavors to meld
12
3
13
Serve individual portions with radicchio leaves arranged like a nest, filling with the salad.