10 minutes · no cook
Arugula Salad with Mozzarella and Pickled Mushrooms
Peppery arugula, mozzarella, walnuts and cherry tomatoes in a honey balsamic dressing, with pickled white shimeji and shiitake.
- Time
- 10 minutes
- The jars
- Pickled White Shimeji + Pickled Shiitake
- Ferment
- 21 and 28 days
An arugula salad you'd happily order. Peppery leaves, soft mozzarella, walnuts and sweet cherry tomatoes, dressed with honey, olive oil and balsamic. Then two jars: Pickled White Shimeji tossed through for a crisp, clean bite, and Pickled Shiitake caps on top, where their deep, savory flavor lands first.
Ingredients
- 5 oz (140 g) arugula
- 1 cup cherry tomatoes, halved
- 1 small shallot, thinly sliced
- 1 cup mini mozzarella balls in herb oil
- ⅓ cup walnuts
- 1 tbsp honey
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ jar Golden Grove Pickled White Shimeji, drained
- 5 to 6 Golden Grove Pickled Shiitake caps
- Salt and black pepper
Method
- Put the arugula in a wide bowl and add the cherry tomatoes, shallot, mozzarella and walnuts.
- Drizzle the honey, olive oil and balsamic vinegar over the top.
- Add the white shimeji.
- Season with salt and pepper, then toss gently.
- Top with the shiitake caps and serve right away.
Why this jar
We pair white shimeji with soft cheeses like fresh mozzarella, and this salad shows why: a crisp, bright mushroom next to soft, milky cheese. The shiitake are the opposite, 28 days in oak-aged vinegar and tamari, so a few caps on top are enough to make the whole bowl taste savory.
Dress it at the last minute
Arugula wilts within minutes of meeting a dressing. Build the bowl ahead if you like, but add the dressing and toss only when it's going to the table.
Make it a meal
Add prosciutto, another of our white shimeji pairings, or sliced grilled chicken. For a bigger table, double everything and serve it on a platter.
A note on soy
Our shiitake are pickled with tamari, which contains soy.