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Wild Mushroom, Chèvre & Pistachio Salad

Grilling mushrooms intensifies their flavour and creates delicious contrast with the salad greens, cheese and nuts

Recipe by Leeanne Wright

**INGREDIENTS** * 1 tsp minced garlic * 1 lemon, zested and juiced * 2 tsp honey * ¼ cup olive oil, plus 1 tbsp * 1 lb assorted wild mushrooms * ½ tsp kosher salt * ¼ tsp pepper * 2 heads radicchio, cut into wedges * 8 Belgian endives, halved * 4 cups frisée * ⅓ cup crumbled chèvre * ⅓ cup roughly chopped pistachios

(see INSTRUCTIONS below)

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**INSTRUCTIONS** 1. In a small bowl, whisk together garlic, lemon zest and juice, honey and ¼ cup oil. 2. In another bowl, mix mushrooms with 2 tablespoons of lemon mixture and remaining oil until well coated. Season with salt and pepper. 3. In a skillet, sauté mushrooms over medium-high heat until tender, about 5 minutes. Remove and keep warm. 4. Divide radicchio, endives and frisée among plates, and top with mushrooms, cheese and pistachios. Drizzle with dressing. **Chef’s tip:** Use radicchio as a cup and fill with endive and frisée for a unique presentation. Serves 6.

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