Warm Mushroom & Truffle Almond Salad

This simple Warm Mushroom & Truffle Almond Salad is fully loaded with hale, hearty, sweet, and savory ingredients–well balanced and well rounded. The mushrooms and onions are roasted in a combination of olive oil and Arvum Moscatel Sherry Vinegar. The salad is sprinkled with crushed truffle-infused Matiz Valencia Almonds, for an earthy-salty finish.

About this Recipe:

Course: Salad
Cuisine: Continental
Serves: 2 to 4
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:

1 ½ cups. mushrooms, sliced (fresh or frozen)
½ cup. yellow onions, peeled and sliced
1 tbsp. olive oil
1 tbsp. Arvum Moscatel Sherry Vinegar
2 cups. baby arugula
1 cup. lentils, cooked
½ cup. jarred roasted tomato halves
¼ cup. Matiz Valencia Almonds with Truffle, chopped
Creamy Dijon salad dressing or vinaigrette, for serving

Instructions:

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread mushrooms and onions out in an even layer and drizzle with olive oil and vinegar.
2. Place the baking sheet in the oven and roast for 15 minutes or until the mushrooms are tender.
3. Divide arugula between plates and top with lentils, mushrooms, onions, roasted tomatoes, and chopped almonds. Serve with your favorite salad dressing on the side.

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