100g of endive
50g of radicchio
50g of new rucola
100g of pleurotus mushrooms
100g of shimeji mushrooms
4 tablespoons of olive oil
6 tablespoons of balsamic vinegar
2 tablespoons of honey
Salt and black pepper
100g of endive
50g of radicchio
50g of new rucola
100g of pleurotus mushrooms
100g of shimeji mushrooms
4 tablespoons of olive oil
6 tablespoons of balsamic vinegar
2 tablespoons of honey
Salt and black pepper
Clean the vegetables, wash them well, and drain thoroughly. Reserve
Wipe the mushrooms with a paper towel (1)
Slice the pleurotus (2) and, using a knife, separate the shimeji
In a skillet, add half of the olive oil and sauté the mushrooms (3)
When they're golden brown, add the balsamic vinegar and honey (4)
Let it reduce for about 2 minutes and season with salt to taste
Assemble the dish by placing the still-warm mushrooms over the leaves (5), which should be seasoned with the remaining olive oil, salt, and black pepper.
