Salad with mushrooms, potatoes and blue cheese

Name: Salad with mushrooms, potatoes and blue cheese
Prep time: 50 min
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: 4 medium potatoes; 250 g mushrooms; 1 pack of corn salad; 150 g blue cheese (e.g. gorgonzola, roquefort or azure); 3 tablespoons olive oil; 3 tablespoons olive oil; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon of honey; Salt and pepper to taste

5.0

(1)

Preparation time 50 mins

Mushroom salad with baked potatoes and blue cheese is an interesting idea for a filling, yet delicately seasoned dinner. It combines the distinct aroma of mushrooms, the creamy consistency of blue cheese, and the delicately crunchy arugula. All this is emphasized by a light but intense vinaigrette dressing, which adds freshness and character to the salad. Thanks to the baked ingredients, this simple and light fresh mushroom salad has a pleasant and warm note.

Mushroom salad recipe

Ingredients

Salad ingredients

4 medium potatoes
250 g mushrooms
1 pack of corn salad
150 g blue cheese (e.g. gorgonzola, roquefort or azure)
3 tablespoons olive oil

Vinaigrette dressing ingredients

3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon of honey
Salt and pepper to taste

Instructions

Wash the potatoes thoroughly, dry them and cut them into quarters, place them on a baking sheet, drizzle with olive oil and salt. Bake at 200°C for about 15 minutes. Cut the washed and dried mushrooms in half or slice them. Mix with a tablespoon of olive oil, season with salt and pepper, then add to the potatoes and bake for another 15 minutes, until golden and soft. After baking, set aside to cool slightly.
Rinse the arugula under cold water and dry thoroughly on a paper towel or in a salad spinner.
Cut the cheese into small pieces or crumble it so that it can be easily distributed throughout the salad.
In a bowl, combine olive oil, lemon juice, mustard and honey. Mix thoroughly with a whisk or shake in a closed jar to combine ingredients. Season with salt and pepper to taste.
It is best to arrange the corn salad on 4 separate plates. On top, evenly arrange pieces of baked potatoes and mushrooms. Add crumbled blue cheese. Pour the vinaigrette sauce over everything.
The salad tastes best served immediately after preparation, when the mushrooms and potatoes are still slightly warm. It is a perfect salad for dinner, filling, full of aroma and contrasting textures.