Arugula Salad with Tarragon & Mushrooms

Are you itching for spring like I am? We've been covered in snow since December and I'm eager to get my fingers dirty in the beautiful soil underneath, grow some great grub, make some delicious recipes happen. In honor of this vision, I wanted to celebrate with fresh herbs, pungent arugula and savory meaty morsels of mushrooms, tossed simply in a light vinagrette. Enjoy spring, enjoy what is to come, and seek out new flavors and combos...

2 cups mixture of: baby portabellas, shitake, oyster, maitake, or other mushrooms, sliced

2 cloves garlic

2 large handful baby arugula leaves

Meat from 1 avocado, chopped medium

1/2 cup loose tarragon

olive oil and raw apple cider vinegar

sea salt

Heat up a skillet over medium and drizzle a little olive oil (or coconut oil). Add in garlic and a few pinches of sea salt and watch so it doesn't burn, but sizzles just a little. Add in the mushrooms and sautee until they soften a bit. The sea salt should help them release some juices. Taste for seasoning (I like to add fresh crushed black pepper and a few pinches of hot pepper flakes).  Set aside. 

In a large bowl, combine arugula, a small splash of olive oil (you don't need much) and two splashes of raw apple cider vinegar. Add in a few pinches sea salt. Toss to combine. On two plates, serve the arugula, topped with avocado and mushrooms. Lastly, chiffonade the tarragon and add to each plate. This dish serves two.