Calling mushroom lovers! This is a divine meeting of flavor and savory texture using a few secret weapons. Fresh chanterelle, porcini, and morel mushrooms are the ideal, though cultivated mushrooms such as oyster mushrooms or cremini mushrooms are easier to find year-round and quite a bit less expensive. The truffle oil definitely bumps it up a notch, but a good olive oil will stand on its own. You may not need all of the dressing to toss with the arugula. Leftover dressing can be stored in a tightly sealed container in the fridge for up to a week. I often double the dressing recipe to have some on hand to dress any green salad or even steamed greens. Sign me up, I’ll take two.

Yields: 4 servings

INGREDIENTS:

Aged Balsamic and Truffle Dressing:
1 tablespoon + 1 teaspoon aged balsamic vinegar (or 2 teaspoon balsamic + 2 teaspoon maple syrup)
2 teaspoon balsamic vinegar
1 teaspoon shoyu (soy sauce)
1 teaspoon umeboshi plum vinegar
1 small clove garlic, roughly chopped
2 teaspoons fresh thyme leaves
pinch of smoked salt or sea salt
Fresh ground black pepper
3-4 tablespoons olive oil
1 teaspoon truffle oil

4 cups arugula leaves, baby arugula or wild arugula is ideal

Wild Mushrooms and White Wine Caramelized Onions:
2 tablespoons extra-virgin olive oil
1 medium sweet onion
2 cloves garlic
½ cup white wine, a light Chardonnay works well
8 ounces fresh wild mushrooms, sliced
chanterelle, porcini, or morel are choice- though any mushrooms can be used including oyster, cremini, portabella, shitaki, maitaki (a mixture is best)
sea salt and freshly ground black pepper to taste

PROCEDURE:

Aged Balsamic and Truffle Dressing:
Place the aged balsamic (or balsamic + maple syrup), balsamic, shoyu, umeboshi plum vinegar, garlic, thyme, salt and pepper in a blender. Blend until very smooth. Drizzle in olive oil and truffle oil in a slow steady stream while the blender is running until emulsified and creamy. Season to taste with salt and pepper.

Wild Mushrooms and White Wine Caramelized Onions:
Cut the ends off of the onion and peel. Cut in half lengthwise and into �-inch slices across.
Warm the olive oil in a medium skillet over medium heat.
Add onions and stir with a wooden spoon or paddle to coat. Cook, stirring occasionally, for about 6 to 8 minutes until savory and soft.
Mince garlic and add, stirring frequently for just about a minute until fragrant.
Add wine and cook, stirring occasionally for about 2 minutes.
Slice mushrooms into ¼-inch pieces and add to pan. Drizzle with a teaspoon more of olive oil and a pinch of salt. Stir to coat and cook, stirring gently and occasionally, until savory and liquid has almost completely reduced. Remove from heat.
Toss the arugula with dressing. Start with half of the dressing and add more as you need to avoid over-dressing.

SERVICE

This dish may be served on one plate, but is best to serve individually so no one fights.
Place a small bed of mushrooms on a serving plate. Top with a nice mound of tossed spinach. Top generously with freshly ground black pepper. Serve immediately. Yum, yum, and yum, I would like two please.

LEFTOVER STORAGE

Store dressing in a tightly sealed jar in the fridge for up to a week.