Mushroom and Arugula salad

Light and Tart with a peppery kick

This is a great salad for picnics or as a light first course.  

Ingredients:

1/2 pound button mushrooms, cleaned and cut in half

1 whole lemon (you will use the zest and the juice from this lemon)

1/2 cup freshly grated Parmigiano Reggiano

1/4 teaspoon freshly grated black pepper

1/8 teaspoon fleur de sel (or kosher salt)

2 cups baby arugula

1 teaspoon olive oil

In a large bowl, combine mushrooms, pepper, Parmigiano Reggiano, lemon zest, lemon juice, salt and olive oil.  Toss well and make sure all the mushrooms are coated with Parmigiano Reggiano.  If the salad looks dry at this point, add the juice from another 1/2 lemon.  At the last possible minute, add the arugula.  

Serve chilled or at room temperature.

(If you have friends that don't like the slimy texture of cooked mushrooms, they might enjoy this salad.  The mushrooms are raw and do not have a slippery texture.)