Jan created this wonderfully seasonal salad full of flavour. Marinating fresh mushrooms lends then a more intense flavour which combines with crunchy fennel, toasted walnuts and smokey Provolone for an unusual Autumn salad.
Mushroom, Fennel & Provolone Salad
Serves 4 20 minPrep Time 10 minCook Time 30 minTotal Time
60 gr walnuts 500 gr fresh champignon mushrooms thinly sliced 1 small fennel—250gr fennel shaved 2 Tbs of lemon juice 10 gr chopped dill 1/4 Tsp salt 2 Tbs olive oil 2 Tbs walnut oil 2 Tbs chopped french parsley Ground black pepper 250 gr provolone cheese
Roast walnuts in oven until browned In a large bowl mix lemon juice and salt—add the olive and walnut oil slowly whilst whisking Add the mushrooms and fennel and marinate for 10 mins Add the dill, parsley and walnuts Shave the provolone cheese onto the salad and finish with the ground pepper