Mushroom & Scallion Salad

20260109 #breakfastdiary day 1609, -6°C/mostly cloudy The white sheaths of scallions have less fiber than the green leafy part, so they stay crisp and firm. Slow-cooked over low heat, they pair well with almost anything. 460kcal Mushroom & Scallion Salad

50g oyster mushrooms, 2 scallions (white sheaths only), (dressing) olive oil and red wine vinegar 1:1 ratio, 1t honey

1. Brush the dust off the oyster mushrooms and pan-fry with salt, pepper, and herbs in olive oil. 2. Wash the scallions well and cut into 3cm pieces. 3. Mix olive oil and white wine vinegar in a 1:1 ratio, add 1t honey, and mix well to make the dressing. 4. In a mixing bowl, combine the oyster mushrooms from step 1, the scallions from step 2, and the dressing from step 3, and toss well.

Inspired by @ari_mog_