Brussels Sprout Salad with Mushrooms and Egg

The combination of the crispiness of the Brussels sprout and the soft sauteed mushrooms, that hint of white wine and herbs and the juices than run from those succulent fungus as you bite into them cooled by the veggies, out of this world good.

Mushrooms:
1 cup Portobellini mushrooms, cleaned, washed, and sliced
1/8 cup white onion, julienned
1 clove garlic, minced
1 tsp fresh thyme
1 tsp fresh parsley
pinch of sea salt and cracked black pepper
dash of onion powder
dash of paprika
2 tbsp extra virgin cold pressed olive oil
1 tbsp white wine

Dressing:
3 tbsp extra virgin olive oil
1 1/2 tbsp lemon juice
1 1/2 tbsp of red wine vinegar
1 1/2 tbsp maple syrup
1/4 tsp sea salt
1/4 tsp fresh cracked black pepper

Greens:
1 cup of brussel sprouts chopped
1 tsp fresh parsley chopped fine
2 oz of pecorino cheese shaved thin
1 free range organic fresh farm egg
1 tsp extra virgin cold pressed olive oil

View the full recipe at Sugar Love Spices →