Ingredients
Units
Scale
8 oz. cremini mushrooms, sliced
1 sweet onion, halved and thinly sliced
1 tbsp. olive oil
salt and freshly ground black pepper
2 tbsps. aged sherry vinegar
2 tbsps. Cointreau, or other orange liqueur
2 tbsps. Dijon mustard
1 tbsp. coarse grained mustard
1/4 cup extra-virgin olive oil
salt and freshly ground black pepper
1 head Romaine, sliced into ribbons
1 wedge red cabbage, thinly sliced
2 oz. arugula, thick stems removed
1/2 of an English cucumber, peeled, sliced, then quartered
1 ripe mango, peeled and cubed
1 ripe avocado, peeled and cubed
1 cooked pork tenderloin (about 3/4 pound), room temperature and cut into bite sized cubes
(I used Bobby Flay’s recipe from his book Grill It!)
Blue Corn tortilla chips for garnish
Instructions
- Heat a tablespoon of olive oil it a sauté pan over medium heat. Add the onions and cook until caramelized then add the mushrooms to the pan. Season with salt and pepper and cook until the mushrooms have browned. Remove from the heat and let cool to room temperature while preparing the rest of the salad.
- In a medium bowl whisk together the sherry vinegar, Cointreau, Dijon and coarse ground mustards and the olive oil until emulsified. Season to taste with salt and pepper.
- Add all of the remaining ingredients to a large salad bowl. crush the tortilla chips into large pieces and garnish the salad. Drizzle with the dressing and toss well to coat.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
