Penny Lane Salad With Ginger
C. Batista
People: 1
25 min

Ingredients

2 tbsp
Balsamic Vinegar
2 Clove
Garlic
0.75 tbsp
Ginger
130 gr.
Green Beans
3 tbsp
Mustard
2 tbsp
Olive Oil
0.25
Pear
130 gr.
Shiitake Mushrooms
25 gr.
Walnuts

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Prep

  1. Wash and cut your green beans and shiitake mushrooms so that they all have a similar size and shape.
  2. Finely chop your garlic and ginger.
  3. Slice your pear as you like. Try to ensure all pieces are roughly the same size.

Heating Steps

  1. Heat olive oil in a pan, add Shiitake Mushrooms and fry for 15 minutes.
  2. Toast walnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Building A Salad

  1. Mix green beans and shiitake mushrooms together in a bowl.
  2. Mix balsamic vinegar, garlic, ginger, mustard and olive oil together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Pear and Walnuts on top.
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