{"id":265,"date":"2009-03-10T13:33:05","date_gmt":"2009-03-10T21:33:05","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=265"},"modified":"2009-03-10T13:33:05","modified_gmt":"2009-03-10T21:33:05","slug":"arugula-salad-with-mushrooms","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=265","title":{"rendered":"Arugula Salad with Mushrooms"},"content":{"rendered":"<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; text-align: left; tab-stops: 3.5in; mso-layout-grid-align: none;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">From <em>Recipes from America\u2019s Small Farms<\/em><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.5in; mso-layout-grid-align: none;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in; mso-layout-grid-align: none;\"><span style=\"font-size: small; font-family: Times New Roman;\">8 ounces Arugula<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>2 TBSP balsamic vinegar<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in; mso-layout-grid-align: none;\"><span style=\"font-size: small; font-family: Times New Roman;\">8 oz. White mushrooms, thinly sliced<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>salt and freshly milled black pepper<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in; mso-layout-grid-align: none;\"><span style=\"font-size: small; font-family: Times New Roman;\">6 TBSP extra virgin olive oil<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1- 6 oz. Piece Parmesan cheese, at room temp.<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.5in; mso-layout-grid-align: none;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00bd tsp Dijon mustard<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.5in; mso-layout-grid-align: none;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.5in; mso-layout-grid-align: none;\"><span style=\"font-size: small; font-family: Times New Roman;\">Coarsely chop the Arugula.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Combine the chopped Arugula and sliced mushrooms in a large bowl.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Whisk together the oil, vinegar, and mustard.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Add salt and pepper to taste.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Drizzle the mixture over the salad and toss to coat well.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>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.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Divide the salad among 6 serving plates and garnish with the reserved strips of cheese.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Serve at room temp.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Recipes from America\u2019s Small Farms \u00a0 8 ounces Arugula\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 TBSP balsamic vinegar 8 oz. White mushrooms, thinly sliced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 salt and freshly milled black pepper 6 TBSP extra virgin olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1- 6 oz. Piece Parmesan cheese, at room temp. \u00bd tsp Dijon mustard \u00a0 Coarsely chop the Arugula.\u00a0 Combine the chopped Arugula and&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":142,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-265","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/265","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=265"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/265\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/142"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}