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1
Wipe the mushrooms clean, trim the tough ends of the stems, and slice the mushrooms paper-thin, preferably using a mandoline, keeping the shape of the mushrooms intact.
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2
Use a large knife or the mandoline to cut 5 ounces of the cheese into very thin slices.
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3
Put the arugula in a large, wide bowl, sprinkle with salt, and toss gently to distribute the salt evenly.
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4
Whisk the vinaigrette to recombine the ingredients, drizzle 1/2 cup over the arugula, and toss gently to coat the leaves with the vinaigrette.
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5
Taste for seasoning and add more salt or vinaigrette, if desired.
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6
Building the salad in three layers, first arrange a layer of the mushroom slices in the center of a serving platter or on individual salad plates.
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7
Scatter a layer of the cheese slices on top of the mushrooms and pile 1/3 of the arugula on top of the cheese.
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8
Repeat, building two more layers just like the first and ending with a layer of the cheese.
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9
Drizzle a generous tablespoon of vinaigrette over the cheese and around the salad (for individual salads, drizzle 1 teaspoon per salad), coarsely grind black pepper over the salad(s), and serve.
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10
Bianco di Custoza Superiore (Veneto)
