April 8th, 2012
Photography by Rob Fiocca Food styling by Carol Dudar
Puree sun-dried tomatoes and garlic in a food processor.
Add olive oil, red wine vinegar, salt and pepper.
With the food processor running, slowly pour in the extra virgin olive oil.
Add oregano and pulse to combine.
Preheat oven to 375 F.
Mix the two cheeses together.
Place a 2-1/2-inch round cookie cutter on a sheet pan lined with parchment paper.
Sprinkle 1 tablespoon cheese mixture into the cutter, forming a circle.
Lift cutter and repeat with remaining mixture.
Bake for 6-7 minutes or until lightly golden. Allow to fully cool on parchment.
Whisk together balsamic vinegar, olive oil, salt, pepper and garlic.
Toss with mushroom caps and marinate for 10 minutes.
Grill mushrooms, cap-side down, for 2 minutes. Flip and grill for 2 minutes more.
Assemble salad by tossing baby arugula with 1/4-1/2 cup of the Sun-dried Tomato Vinaigrette. Lay 2 mushrooms in and around salad and garnish with julienned sun-dried tomato and oregano leaves.
Top salad with a Parmesan Tuile.
Nutrients per serving: 234 calories, 24 g fat, 2 g protein, 6 g carbs, 783 mg sodium, 1 g fibre.