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Arugula and Mushroom Salad

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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1 tablespoon Dijon mustard

2 tablespoons Champagne vinegar 

1 small shallot, minced 

1 tablespoon finely chopped chives 

Kosher salt and freshly ground black pepper 

1/4 cup extra-virgin olive oil 

4 cups baby arugula 

2 Belgian endives, thinly sliced 

8 ounces white button mushrooms, sliced


  1. Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify.
  2. Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately.