- Rating:
- Servings:
- 7
- Difficulty:
- Total Time:
- Recipe By:
- Jody Denton
Ingredients
- 1 tablespoon Russian Banana Fingerling Potatoes or Yellow Finn Potatoes sliced 1/4 inch thick
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Organic Grinders Herbes de Provence
- pinch Fresh Ground Black Pepper
- 1 lbs. Mushrooms well-cleaned (Porcinis, Morels and Chanterelles)
- 1 cup White Truffle Oil
- 1/4 cup Parmesan Cheese freshly shaved or grated
- 1 cup Dandelion Greens
Directions
In a mixing bowl, combine potatoes with half the olive oil, Herbes de Provence Seasoning and black pepper. Place the potato slices on a baking sheet with 2-3 tablespoons water and bake 30-40 minutes in a pre-heated 350°F oven until just tender. Set aside. Toss the mushrooms with the remaining olive oil, Herbes de Provence Seasoning and pepper. Bake 10 minutes and set aside.
Heat in a large skillet over high heat. Toss the roasted potatoes with mushrooms in the skillet until warmed through (2-3 minutes). Remove from heat and add the Herb Vinegar. Transfer to a large mixing bowl, season to taste with salt, and toss gently with the dandelion leaves. Divide salad among plates, drizzle with truffle oil, and sprinkle with Parmesan. Serve immediately.
