Zubereitung

1. 1

   Toast the walnut pieces in a dry unoiled skillet over medium-low heat for 5 to 10 minutes until fragrant.

2. 2

   Remove and set aside.

3. 3

   Heat the teaspoon of olive oil in a large skillet over medium-high heat. When hot, add the mushrooms and stir until they just begin to release their juices and turn a golden brown.

4. 4

   Remove from the pan and set aside.

5. 5

   Whisk together the ingredients for the dressing and set aside.To assemble the salad, arrange the salad greens on serving salad plates. Top with a round or two of goat cheese or some crumbled cheese.

6. 6

   Sprinkle some blueberries and walnuts on top.

7. 7

   Place a few mushroom slices on the sides of the plate.

8. 8

   Sprinkle with dressing and serve.