Lets start by sautéing your mushrooms in a nonstick pan. Add 1 tbsp. of EVOO to your pan and wait for it to heat up. Add in your chopped mushrooms. Sprinkle with salt and pepper. Sauté for about 7 minutes or until mushrooms are cooked.
In a large bowl, add the spring mix. Then the mushrooms, and beets. Reserve the goat cheese and pepitas for later. You can serve the salad with freshly cooked mushrooms for a warm salad, or you can let them fully cool.
In a separate bowl, mix the Olíva! Wild Mushroom & Sage Olive Oil with the Olíva! Red Apple Dark Balsamic until emulsified.
Drizzle the vinaigrette over the salad and gently toss until the salad is evenly coated.
Sprinkle the goat cheese and the pepitas over the top and serve immediately. Enjoy!
Ingredients
Directions
Lets start by sautéing your mushrooms in a nonstick pan. Add 1 tbsp. of EVOO to your pan and wait for it to heat up. Add in your chopped mushrooms. Sprinkle with salt and pepper. Sauté for about 7 minutes or until mushrooms are cooked.
In a large bowl, add the spring mix. Then the mushrooms, and beets. Reserve the goat cheese and pepitas for later. You can serve the salad with freshly cooked mushrooms for a warm salad, or you can let them fully cool.
In a separate bowl, mix the Olíva! Wild Mushroom & Sage Olive Oil with the Olíva! Red Apple Dark Balsamic until emulsified.
Drizzle the vinaigrette over the salad and gently toss until the salad is evenly coated.
Sprinkle the goat cheese and the pepitas over the top and serve immediately. Enjoy!
