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Recently, I wandered into one of my favorite local restaurants, Farmer’s Table, to see what local produce they had in stock. Not only does Farmer’s Table serve a farm-to-table menu, but they also carry fresh local produce from their own farm as well as other local farms.

Recently, Farmer’s Table was reviewed by the New York Times, and now a reservation is a must to get a seat. I had hoped to bring my kids there for dinner the other night as going out to eat has become extremely difficult given my youngest son’s multiple allergies. I knew Chef Ubaldo would come up with something my little guy could eat. That’s the nice thing about a smaller restaurant, and one that serves fresh farm produce – it’s actually easier to accommodate allergies and eat healthily. Alas, the restaurant was fully booked for the weekend, but I will know better next time and reserve a table in advance.

As I perused the fresh produce shelves, I found some interesting mushrooms called Bunashimeji (or Beech Mushrooms), fresh chives with flowers, spring onions, shallots, lemon verbena, and some petite arugula flowers.

Fresh Organic Bunashimeji Mushrooms, Shallots, Chives, and Arugula Flowers Inspired This Salad

I had never seen arugula flowers before, but they are edible, and make a pretty garnish.

Arugula Flowers Are Edible And Make A Beautiful Garnish For Salad

I imagined making a Warm Mushroom Salad, garnished with the fresh chives and arugula flowers – how pretty would that be.

Warm Mushroom Spinach Salad with Fresh Arugula Flowers and Chives

Bunashimeji mushrooms can be eaten raw, but I like them cooked until just tender. They add a nice meaty texture to this salad. The slightly bitter taste of Arugula Flowers compliments the sweetness of the balsamic vinegar.

Warm Mushroom Spinach Salad made extra special with Arugula and Chive Flowers

Printable Recipe

Ingredients:

Sauteed Mushrooms:

1 bunch 100% Organic Bunashimeji (Beech Mushrooms), trimmed
1 tablespoon olive oil
1 shallot, thinly sliced
1 tablespoon balsamic vinegar
salt and pepper, to taste

Salad:

2 large handfuls of baby spinach
fresh arugula flowers
fresh chives with blossoms

Directions:

To saute mushrooms, heat oil in a shallow small saute pan.
Saute shallots and Bunashimeji in olive oil for one minute.
Add balsamic vinegar and gently toss mushrooms for another 30 seconds.
Season to taste with salt and pepper.
To assemble salad, place a large handful of baby spinach on 2 plates.
Spoon warm sauteed mushrooms on top.
Garnish with fresh arugula flower and chives.

Serves two.
More Farmer’s Market Inspired Salads
Roasted Beet and Heirloom Tomato Salad
Green Salad with Pears, Cranberries, and Walnuts
Farm Fresh Chopped Salad
Baby Asian Greens, White Peaches and Toasted Walnuts with Raspberry Vinaigrette
Fresh Corn Salad
Warm Vidalia Onion and Heirloom Tomato Salad

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