Salads don't always have to be cold, and like this one, can be topped with warm juicy mushrooms. The earthy tones of the mushrooms complement the bitter peppery taste of the kale and arugula.
Ingredients (feeds 4 pax):
3 cups white button mushrooms, sliced
6 cups kale, unpacked
6 cups arugula, unpacked
4 cups cherry tomatoes, sliced, marinated in olive oil and sea salt
1 small ball burrata, diced to bite-sized pieces
1/2 cup truffle pecorino, grated
2 tbsp olive oil
sea salt to season
1) Fry mushrooms with olive oil and sea salt. Set aside.
2) Assemble salad with greens at the bottom, topped with cherry tomatoes, burrata, then mushrooms, and finished with grated truffle pecorino.