It can be tough to come up with a tasty salad in the winter months but there are options! I love mushrooms, they are a great meat substitute, great immune system booster and with mushroom cultivation expanding to more than button mushrooms; one can eat an exotic array without breaking the bank.

I love cremini, oyster and king mushrooms but you can use whatever you find at your local market. Place them on your baking sheet, toss them in olive oil and herbs and and bake until just golden.

Back in Greece, Mushrooms can be found in the mountains all over the mainland. Ten days after a rainfall, mushroom foragers will head out for a hike and gather some wild mushrooms. It makes me so happy that fresh mushrooms are once again being embraced back in the homeland.

Top a green salad with this easy and delicious dressing, some shaved cheese and toasted almonds. A salad that eats like a meal!

Warm Mushroom Salad With Almonds, Graviera Cheese

(serves 4 to 6)

For Warm Mushrooms

4 cups sliced mushrooms (use an assortment of your choice)

2 bay leaves

1 spring of fresh rosemary

handful of fresh thyme leaves

1/3 cup extra-virgin olive oil

3 cloves of fresh garlic, smashed

salt and pepper

Dressing

2/3 cup extra-virgin olive oil

1/3 cup red wine vinegar

3 Tbsp. honey

2 Tbsp. Dijon mustard

salt and pepper to taste

Salad

approx 8 cups of greens (baby arugula, baby spinach or mesclun mix)

1 cup toasted sliced almonds

1 cup shaved Graviera cheese (or other sharp white cheese)

1. Pre-heat your oven to 425F. Brush off any dirt on your mushrooms, slice and place on a parchment lined baking sheet. Top with bay leaves, rosemary, thyme, olive oil, garlic and toss to coat. Roast for 15-20 minutes or until mushrooms are just golden.
2. Meanwhile, add all your dressing ingredients into a mason jar, seal and shake to amalgamate. Open, taste dressing and adjust seasoning to taste.
3. Place your salad greens in a bowl, shake the dressing and add half to the greens and toss to coat. Taste, add more dressing if needed.
4. Divide salad greens on plates, top with warm mushrooms, shaved cheese and toasted almonds and serve.