So much has changed since my last post. I am in culinary school now. I'm trying to learn how to become a private chef and start my own line of cook books, or even combine food and writing and become a food critic.
I'll probably use this blog to post more recipes. My roommate really enjoys my cooking so the other night we decided to cook together. He made us turkey burgers (with his permission I'll probably post that recipe later) and I improvised this salad. Here we go!
Spinach Arugula Salad with Creamy Mushroom Dijon dressing:
1 handful of baby spinach
1 handful of Arugula
croutons of your choice
1/2 cup parmesan cheese
Toss all the ingredients together in medium bowl.
Creamy Mushroom Dijon dressing:
1/2 cup heavy cream
4 tbl spoons dijon mustard
1 finely diced shallot
4 tbl spoons olive oil
handful of sliced baby portabella
In a skillet, saute the shallot. Add mustard, cream and oil. Wisk until blended together. Add baby portabella and heat the dressing through.
Take off stove, and combine with the salad. Make sure dressing is slightly cooled. Toss together. Serve next to anything.
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