salad:
2 portobello mushrooms, sliced
1 red peppers, sliced into thin strips
1 bag of arugula
toasted walnuts
fromage de chèvre, sliced into rounds
sauté the mushrooms in olive oil on low heat until tender
roast the red peppers in the oven with a dash of maple syrup, olive oil, salt pepper
vinaigrette:
maple syrup
dijon mustard
balsamic vinaiger
grapeseed oil
salt
pepper
place rounds of chèvre on a baking sheet lined with wax paper
bake on high heat until bubbles form around the edges
top each individual serving of salad with 2-3 rounds of chèvre and drizzle with vinaigrette
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