Ingredients
4 cups cubed sourdough bread6 tablespoons olive oil, divided1 teaspoon salt, divided1 pound sliced fresh assorted mushrooms (such as shiitake, oyster and cremini)1 garlic clove, minced2 tablespoons balsamic vinegar1 tablespoon stone-ground mustard1 teaspoon honey4 cups fresh arugula1 cup grape tomatoes, halved2 tablespoons pine nuts, toasted2 tablespoons golden raisins2 ounces fresh goat cheese, crumbled
Preparation
Preheat oven to 450°. In a large bowl, combine bread, 2 tablespoons oil and 1/4 teaspoon salt; toss to coat. Transfer to an ungreased baking sheet. Bake until golden brown, 8-10 minutes. Cool to room temperature.
Combine mushrooms, 2 tablespoons oil, garlic and 1/4 teaspoon salt; transfer to a greased baking sheet. Bake until tender, 10-12 minutes.
In another large bowl, whisk vinegar, mustard, honey, and remaining oil and salt. Add arugula, tomatoes, pine nuts, raisins, toasted bread and mushrooms; toss to coat. Sprinkle with goat cheese. Serve immediately.
