I fell in love with this salad at one of my favorite Michigan restaurants, Bacco, by James Beard Best Midwest Chef Luciano Del Signore. It was easy to recreate because it is so simple! The white truffle oil puts it over the top.

Royal Trumpet Mushroom Salad

Ingredients

8 to 10 ounces royal trumpet mushrooms, sliced lengthwise

10 sweet grape or cherry tomatoes

Grape seed oil

Good parmesan-reggiano, shaved

Baby spinach

White truffle oil

Kosher salt and freshly ground pepper

Instructions

Add enough oil to lightly coat the bottom of a heavy large skillet. Heat to medium-high. Arrange trumpet mushrooms and tomatoes in a single layer. Sauté until mushrooms are lightly browned on both sides, adding more oil if the pan gets too dry. Remove the tomatoes as they start to lightly brown.

Arrange a thin layer of spinach on the base of each plate. Arrange mushrooms and tomatoes artfully on top. Top with shaved parmesan, drizzle with truffle oil and sprinkle with salt and pepper.

Yields 2 servings as an appetizer or 1 as a main dish