Truffled Onion and Mushroom Salad with Truffle Vinaigrette

6 oz.
Portabella Mushrooms (Salad)
1
sweet onion (Vidalia if available) (Salad)
2 tbsp.
Pecan Ridge Plantation Pecan Oil (Salad)
2 tbsp.
Pecan Ridge Plantation Pecan Truffle Oil (Salad)
4 cups
arugula (Salad)
¼ cups
shredded pecorino cheese (Salad)
3 tbsp.
balsamic vinegar (Vinaigrette)
4 tbsp.
Pecan Ridge Plantation Pecan Oil (Vinaigrette)
1 tbsp.
Pecan Ridge Plantation Pecan Truffle Oil (Vinaigrette)
  1. Sauté the mushrooms in the pecan oil over medium heat.

  2. Remove the mushrooms from the skillet and set them aside.

  3. Add the truffle oil to the skillet and caramelize the onions in the truffle oil.

  4. Place the arugula on a large platter and arrange the mushrooms and
    onions over the arugula and sprinkle the cheese on top and drizzle with the vinaigrette.

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