Mushroom Arugula Warm Salad

Ingredients

• 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)

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Add the cranberries, balsamic vinegar and stir.

4. 4

   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.