Grilled Mushroom Salad with Pecan Vinaigrette

Name: Grilled Mushroom Salad with Pecan Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons finely minced shallots; 1 teaspoon finely chopped fresh thyme; Salt and freshly ground pepper; 1 1/2 pounds wild mushrooms such as chanterelle, oyster and/or shiitake; 2 quarts lightly packed savory greens such as a combination of frisee, arugula, and cress; Pecan Vinaigrette, recipe follows; 3 small ripe pears, peeled, cored and sliced; 1/2 cup lightly toasted whole pecans; Specialty savory sprouts such as daikon, corn, lentil or fenugreek and nasturtium or other edible flower petals, as garnish; 1/3 cup toasted pecan oil; 1/3 cup grapefruit juice; 1 teaspoon brown sugar, or to taste; 1 tablespoon finely chopped fresh mint; Hot sauce, to taste; Salt and freshly ground pepper

Servings: persons

1/2 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons finely minced shallots
1 teaspoon finely chopped fresh thyme
Salt and freshly ground pepper
1 1/2 pounds wild mushrooms such as chanterelle, oyster and/or shiitake
2 quarts lightly packed savory greens such as a combination of frisee, arugula, and cress
Pecan Vinaigrette, recipe follows
3 small ripe pears, peeled, cored and sliced
1/2 cup lightly toasted whole pecans
Specialty savory sprouts such as daikon, corn, lentil or fenugreek and nasturtium or other edible flower petals, as garnish
1/3 cup toasted pecan oil
1/3 cup grapefruit juice
1 teaspoon brown sugar, or to taste
1 tablespoon finely chopped fresh mint
Hot sauce, to taste
Salt and freshly ground pepper

1
Whisk together the olive oil, vinegar, shallots, thyme, salt, and pepper.
2
Thread the mushrooms on thin metal or soaked wood skewers and arrange on a baking sheet.
3
Brush with the olive oil mixture and grill over moderately hot coals on both sides until tender and golden brown.
4
Remove mushrooms from skewers and quarter or slice thickly.
5
Toss greens and mushrooms pecan vinaigrette and arrange on plates with pears, toasted pecans and sprouts.
6
Serve immediately.
7
Whisk the oil, grapefruit juice and sugar together until sugar is dissolved.
8
Stir in mint and add drops of hot sauce and salt and pepper to taste.
9
Let sit for at least 30 minutes for the flavors to develop.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup olive oil, 2 tablespoons balsamic vinegar, 2 teaspoons finely minced shallots, 1 teaspoon finely chopped fresh thyme, and more.

Yes, Grilled Mushroom Salad with Pecan Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!