How Do You Make Blue Cheese Mushroom Salad?
This savory dish can be served as an appetizer or as a salad, depending on the percentage of greens to mushrooms you use. It’s a homemade version of a dish that was served in a restaurant back in the eighties. Read on to learn how to make blue cheese mushroom salad. Choose plump, very fresh mushrooms. Wash carefully and trim the stems–you need not remove them. Cut mushrooms in thick slices. Put them in a non-metallic bowl and toss with oil. Canola has a lighter taste than olive oil but many prefer a good olive oil on salads. Whatever type you use, be sure to use only very fresh oil. Let the mushrooms sit while you prepare the cheese and the plates. Wash the lettuce thoroughly, pat dry and lay a few leaves of each type on each of four plates. If you want to make a salad, make a larger layer and tear the leaves into bite-size pieces. Put them in the refrigerator to chill. Crumble the blue cheese in the second bowl and sprinkle with red wine vinegar. Lift the mushrooms out of the oil wit
