Name: Arugula and Baby Lettuce Salad with Soft-Boiled Eggs and Roasted Oyster Mushrooms
Prep time: 15 min
Total time: 45 min
Yield: 10
Ingredients: 1 lb. oyster mushrooms; 3/4 c. extra-virgin olive oil; 3 tbsp. extra-virgin olive oil; 2 tsp. kosher salt; 1 tsp. Freshly ground pepper; 6 tbsp. sherry vinegar; 2 tbsp. Amontillado sherry (or red wine vinegar or sherry vinegar); 6 clove garlic; 1 tbsp. honey; 2 tsp. Dijon mustard; 2 bunch arugula; 3 bunch baby spring lettuces; 10 soft-boiled eggs; 2 tsp. minced chives

Step 1Preheat oven to 450 degrees F. Toss mushrooms with 3 tablespoons olive oil and 1/4 teaspoon each salt and pepper. Roast in a shallow baking pan until tender, about 20 minutes. Stir, then roast for 10 minutes more.

Step 2Meanwhile, in medium bowl, whisk together vinegar, sherry, garlic, honey, mustard, and remaining salt and pepper. Drizzle in remaining olive oil, whisking continuously. Remove garlic cloves before dressing salad.

Step 3On a large platter, toss salad greens and mushrooms with vinaigrette. Line platter with eggs. Top eggs with chives.