Roasted Mushroom and Kale Salad
- Level: Easy
- Yield: 4 servings
- Total: 50 min
- Active: 15 min
Directions
- Combine 1/2 sliced shallot and 3 tablespoons sherry vinegar in a bowl. Toss 1 pound quartered cremini mushrooms with olive oil, chopped thyme and salt and pepper on a baking sheet. Roast at 400˚ F, tossing once, 20 to 25 minutes. Drizzle 8 ounces sliced curly kale with olive oil and season with salt; massage the leaves. Add the shallots and 2 tablespoons of the vinegar to the kale. Add the mushrooms and top with shaved ricotta salata.