Warm Goat Cheese Salad with Wild Mushrooms

Eddie V’s Prime Seafood chef Brian Feirstein utilizes some of summer’s freshest ingredients in a delectable recipe that invites company and a delicious bottle of wine. 480. 538. 8468, www.eddiev.com. 

4 oz. Fresh goat cheese, 2 each (2-ounce. medallions

3 C Baby arugula

1 Head of Belgian endive

8 Shitake mushrooms, stemmed

8 Oyster mushrooms, stemmed

2 T Brandy

2 Shallots, sliced thin

Any wild mushroom may be substituted.


 For Vinaigrette:

1 C Olive oil

1 Shallots, finely diced

5 T Champagne vinegar

Salt and pepper to taste

1 pinch Sugar

Vinaigrette: Combine all ingredients and whisk well. Salad: Sauté mushrooms with shallots in olive oil, season with salt and pepper. Splash with brandy. Broil goat cheese until lightly browned. Toss arugula and endive ears in vinaigrette. Arrange lettuces in salad bowls. Arrange mushrooms around lettuces and place cheese in center. Serve Immediately. Serves two.