From Recipes from America’s Small Farms
8 ounces Arugula 2 TBSP balsamic vinegar
8 oz. White mushrooms, thinly sliced salt and freshly milled black pepper
6 TBSP extra virgin olive oil 1- 6 oz. Piece Parmesan cheese, at room temp.
½ tsp Dijon mustard
Coarsely chop the Arugula. Combine the chopped Arugula and sliced mushrooms in a large bowl. Whisk together the oil, vinegar, and mustard. Add salt and pepper to taste. Drizzle the mixture over the salad and toss to coat well. Shave thin strips of the cheese with a cheese shaver or vegetable peeler. Reserve your best strips for garnish, throw the rest into the salad and toss lightly. Divide the salad among 6 serving plates and garnish with the reserved strips of cheese. Serve at room temp.