Mache Avocado Salad - Recipe
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I decided to make a garlic balsamic vinaigrette using Taste of Old Country's garlic infused olive oil and thick balsamic vinegar, to pool under the veggies. Next is a base of three kinds of mushrooms: baby bella, oyster, and shiitake. Then I placed the mache on top of the mushrooms and distributed little balls of avocado about the plate.
Mache is healthy too - having substantial amounts of B vitamins, vitamin C, iron, folic acid, and potassium. Super simple and delicious! I think this salad is worthy of a fancy dinner party, but since it is so easy to prepare I would not wait. I would enjoy it while we have the mache.
Mache Avocado Salad
(Serves 4)
Vinaigrette
2 T. Thick Balsamic Vinegar
1 Turn Freshly Grated Salt
1 Turn Freshly Grated Black Pepper
6 T. Garlic Infused Olive Oil
Salad
4 oz. Mushrooms such as Baby Bella sliced, Shiitake sliced, and Oyster Mushrooms
2 oz. Mache (12 rosettes)
1 Avocado
For the vinaigrette:
Combine the salt and pepper. Add the olive oil slowly, whisking continuously until incorporated. Taste and adjust seasoning.
Construct the Salad:
Pour about 2 tablespoons vinaigrette onto the middle of each salad plate. Sprinkle the mushrooms over the vinaigrette. Place 3 mache rosettes on each plate. Slice the avocado around the stone and open. Discard the stone. Using the small end of a melon baller, create little avocado balls and place on each plate. Serve immediately.
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