We love all Rattlesnake Hill Farms products! They use fresh, organic, locally grown ingredients to make their delicious garlic glazes and sweet garlic mustard! This delicious hearty salad is so easy to make and great for a weekday lunch or easy dinner, and it’s also fancy enough to serve as a side dish at your next gathering. The dressing using Elisabeth’s Sweet Mustard is so delicious that you'll want to make extra for later in the week. It will stay fresh in the refrigerator for about 7 days. Be sure to check out all our unique local food products in store!

Marinated Portobello Feta Salad

Ingredients

2 Tbsp Elisabeth’s Sweet Mustard

1/2 Tbsp maple syrup

1 Tbsp basil, chopped, or any other herbs you have on hand

1 Tbsp uncooked shallot(s), chopped

2 tsp red wine vinegar

2 tsp olive oil

1/2 tsp table salt

1 1/2 pound(s) portobello mushroom(s), stems removed

8 cup(s) fresh mixed baby greens

1/2 cup(s) feta cheese, crumbled

Instructions

Preheat broiler.
In a food processor, combine Elisabeth’s Sweet Garlic Mustard, maple syrup, basil, shallots, vinegar, oil and salt; process until smooth.
Place mushrooms in a baking pan, stem-side up; pour dressing over mushrooms and spread dressing with your hands. Broil mushrooms, flipping once, until tender, about 6 to 8 minutes; remove from oven and thinly slice.
Place 2 cups of baby greens on each of 4 plates; top with 1/4 of mushrooms and 2 tablespoons of cheese. Yields 1 salad per serving.

Recipe by: Rattlesnake Hill Farm