Serving Size : 4 Preparation Time: 30 minutes
2 cups baby arugula, washed
1 cup mustard greens, washed
4 Tbsp. olive oil
1 whole lemon
1/2 lbs. Andouille (or kielbasa) sausage, cut on
— a bias into 3/8″ thick slices
4 whole porcini mushrooms, cut in half lengthwise
1/2 lbs. mini heirloom tomatoes
8 whole raspberries
2 Tbsp. extra virgin olive oil, top quality
sea salt and fresh ground black pepper
1 cup heavy whipped cream
1 Tbsp. whole grain Dijon mustard
1. Place whipping cream in a bowl and whisk until it is thick and ribbony.
This can be done in a mixer or blender as well. Add the the Dijon mustard
and process just to blend. Set aside.
2. Toss arugula with 1 Tbsp.of olive oil and a squrit of fresh lemon juice
and lightly season with sea salt and fresh ground pepper. Toss and set
aside. Do same with mustard greends.
3. Heat a grill pan over medium high heat. Add 1 tablespoon of olive oil
and sausage. Grill until sausage is nicely browned on both sides. Remove
the sausage and add 1 more Tbsp. of olive oil. Take the mushrooms and score
them with a sharp knife in a cross hatch pattern. Grill mushrooms in the
grill pan until nicely browned on both sides. Season lightly with sea salt
and fresh ground pepper.
4. Plate arugula with heirloom tomatoes. Plate mustard greens with the
raspberries. Fan out sausage and top with mustard cream. Plate mushrooms.
Drizzle with extra virgin olive oil and a few grinds of fresh ground pepper.