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Piave, Mushroom & Arugula Salad w/ OMG Vinaigrette


Piave, Mushroom & Arugula Salad

(serves 2 ppl as a main, 4 ppl as a side)

  • 6 - 8 oz. Wild baby arugula
  • 2 oz. saved Piave cheese (we use a vegetable peeler for nice thin shavings)
  • 1/3 - 1/2 lb. cimini or white button mushrooms
  • 1/4 lb. San Daniele Prosciutto or Speck, thinly sliced (optional)

Optional Additions 

If you're looking to bulk up the salad a bit or don't care for mushrooms and want to replace them, here are some additional ingredients that we've found taste great!

  • shaved fennel
  • shaved radish
  • toasted pine nuts
  • toasted chopped almonds

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OMG Vinaigrette

  • 6 Tbsp EVOO: CSSB Organic EVOO or Olio Santo EVOO 
  • 2 Tbsp White Balsamic Vinegar
  • 1 Tbsp OMG spice blend
  • About 1/2 Tbsp capers, rinsed if salt packed, and minced (optional)
  • Freshly ground black pepper, to taste (optional)

Whisk all ingredients together (or shake together in a jar) and let sit for 5-30 minutes ideally before serving so the OMG spice can open up. Only add salt to the finished salad AFTER you have dressed and tasted it since there is quite a bit of salt already in the ingredients.  And for those who would like the dressing a little sweeter, you can add a little honey to it!

Great on salads, drizzled over chicken and grilled meats, roasted veggies or rice. You can store leftovers in the fridge for use within 1-2 weeks. Warm at room temp for 30 minutes before serving if it solidifies.

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Recipe Credits: Salad recipe adapted from Matt Molina's, Food & Wine 2009. OMG vinaigrette adapted from Stonehouse Napa Valley.