30 Minutes | Makes 2 Servings
Directions
Preheat oven to 375°F.
Place mushrooms in a medium sized bowl and toss with a splash of olive oil and season with salt and pepper. Spread out on a baking sheet, cut side down and roast for 10 minutes or until golden brown.
Remove from oven and allow to cool slightly.
Meanwhile, prepare your dressing. Place all ingredients, excluding olive oil, into a food processor. Blitz until combined. Place on low speed and slowly add olive oil until dressing is at desired consistency.
Lay out your washed and dried pea shoots on a platter. Arrange steak, mushrooms, Parmesan cheese, peas and lemon zest on top. Drizzle with dressing and serve immediately.
Enjoy!
Ingredients
Salad:
| Quantity | Item |
|---|---|
| 1 Package of | GoodLeaf Pea Shoots |
| 1 Cup of | Sliced Steak, of choice, cooked as desired |
| 1 Cup of | Sugar Peas, split lengthwise |
| 6 | Mushrooms, halved |
| Olive Oil | |
| Salt and Pepper, to taste | |
| 1/4 Cup of | Parmesan Cheese, shaved |
| Zest of 1 | Lemon |
Dressing:
| Quantity | Item |
|---|---|
| 1/8 Cup of | Red Wine Vinegar |
| 1 Tbsp of | Dijon Mustard |
| Salt and Pepper, to taste | |
| 1 Tbsp of | Honey |
| ~1/4 Cup of | Olive Oil, good quality |
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