Ingredients

The following ingredients have 4 Servings
  • 1/2 cup walnuts (chopped)
  • 2 tablespoon olive oil
  • 8 ounce shiitake mushrooms (sliced)
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1/2 cup cranberries (dried)
  • 2 tablespoon balsamic vinegar
  • 6 cups baby arugula (or regular arugula)

Instruction

  • Add the walnuts to a large dry skillet and heat over medium heat for about 2 minutes until they start to brown a bit. You know when they're done when they start to smell toasted. Transfer walnuts to a small bowl.
  • To the same skillet heat the olive oil over medium heat. Add the shiitake mushrooms, season with salt and pepper and sauté until lightly browned, about 5 minutes, stirring occasionally. 
  • Add the cranberries, balsamic vinegar and stir.
  • Add the baby arugula and stir. Cook for about 2 minutes, or until the baby arugula starts to wilt a bit. Remove from heat and add the walnuts back in. Toss well and serve while warm.