Farm Report

Mushroom Salad with Corn Mustard Dressing

Makes 6 servings


  • 6 T seasoned rice vinegar
  • 4 T fresh squeezed lemon juice
  • 2 T finely chopped shallot
  • 4 T fragrant honey
  • 4 T olive oil
  • 2 tsp. poached garlic
  • 2 T finely chopped shallots
  • 1/4 C double strength, unsalted chicken or vegetable broth
  • 1 T Dijon mustard (or to taste)
  • 1/2 C Spectrum Naturals unrefined corn oil (found in health food stores)
  • 1 tsp. fresh lemon juice
  • Sea salt and freshly ground pepper, to taste
  • 3 T clarified butter or olive oil
  • 1 1/2 lbs wild mushrooms such as oyster, chanterelle, alba or best available
  • Sea salt and freshly ground pepper, to taste
  • 8 C loosely packed mixed young savory greens such as arugula, cress, mizun and, tat soi
  • Garnish: Fresh dill sprigs
  • Garnish: Fried capers
  • Garnish: Shaved Parmesan or dry Jack cheese


  1. For honey lemon vinaigrette, Whisk rice vinegar, 4 tablespoons lemon juice, shallot, honey, and olive oil together. Store covered and refrigerated.
  2. For the garlic in the corn mustard dressing, place unpeeled garlic cloves in a small sauce pan and cover by 1-inch of cold water. Bring to a boil, drain and repeat process 2 more times. Remove husks from garlic.
  3. For the corn mustard dressing, add garlic, shallots and stock to a blender and blend until smooth. Add mustard and slowly pour oil in with motor running until dressing is smooth and thickened. Stir in 1 tsp. lemon juice and season with salt and pepper. Store covered in refrigerator until ready to use.
  4. For the mushrooms, heat the clarified butter in a large saute pan and saute the mushrooms until barely tender and still holding their shape. Season with salt and freshly ground pepper, set aside and keep warm.
  5. For assembly of the salad, lightly toss the greens with some of the honey lemon vinaigrette and arrange attractively on plates with the mushrooms. Spoon the corn mustard dressing around and garnish with the dill sprigs, fried capers and cheese. Serve immediately.


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