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1
Preheat the oven to 400 degrees F. Using a small mixing bowl, mix whole shiitakes, a pinch of salt and pepper, plus 1 teaspoon of the extra-virgin olive oil.
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2
Mix and put on a small roasting pan, reserve bowl for later use.
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3
Cook in the oven for 10-11 minutes, remove from oven, place mushrooms and the liquid from the mushrooms cooking in a small bowl and allow to cool.
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4
Turn oven down to 325 degrees F.
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5
Place pecans on the roasting pan used for the mushrooms and place in the oven for 6-8 minutes or until lightly toasted.
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6
Remove from oven and set a side.
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7
In the reserved mixing bowl, combine mustard, vinegar, honey and a pinch of salt and pepper.
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8
Mix to combine and slowly add in remaining olive oil while whisking with a wire whisk.
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9
Slice the mushrooms and add them along with the mushroom liquid to the bowl with the vinaigrette.
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10
Cut the baguette in half by length.
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11
Spread butter on the bread and follow with the goat cheese.
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12
Remove the pecans from the tray and put the bread on the tray and place in the oven.
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13
Cook bread for 7-8 minutes or until melted and toasted.
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14
While the bread toasts chop mixed lettuces and halve the grapes.
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15
Roughly chop the pecans and place in a large mixing bowl, add mixed lettuces and grapes.
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16
Once the toasted bread is ready, add the shiitakes and the dressing to the large bowl and gently mix to combine.
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17
Season to taste with salt and pepper.
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18
Divide onto two plates and serve the bread on the side.
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19
Enjoy!
