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Prep Time
20 mins
Total Time
20 mins
Serves
Serves 4

Ingredients

2/3
Oyster mushrooms, small
150
2
First Cold Pressed Extra Virgin 100% Olive Oil
30
0
Salt and cracked black pepper
0
5
Baby spinach
85
12
Cherry tomatoes, cut in half
0
3
Truffle & Sherry Vinaigrette
45
1/4
Parmesan cheese, freshly grated
50

Method

Step 1
Wash oyster mushrooms and pat dry with paper towel.
Step 2
In a medium frying pan, on medium high heat, add olive oil and oyster mushrooms.
Step 3
Sauté for 2-3 minutes until mushrooms are cooked. Add salt and pepper to taste. Drain excess liquid.
Step 4
In a large bowl, toss the baby spinach and cherry tomatoes with Truffle & Sherry Vinaigrette. Season to taste with salt and cracked black pepper.
Step 5
Divide the baby spinach onto 4 plates.
Step 6
Sprinkle the oyster mushrooms on top of salad.
Step 7
Top with long grated curls of parmesan cheese.

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