½ cup walnuts, chopped
2 tablespoons olive oil
8 ounces shiitake mushrooms, sliced
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
½ cup golden raisins
2 tablespoons balsamic vinegar
6 cups Esmee arugula
crumbled feta cheese for topping
Add the walnuts to a large dry skillet and heat over medium heat for about 2 minutes until they start to brown a bit. Transfer walnuts to a small bowl.
In the same skillet, heat the olive oil over medium heat. Add the shiitake mushrooms, sauté until lightly browned, about 5 minutes, stirring occasionally.
Add the golden raisins, balsamic vinegar and stir.
Add the arugula, season with salt and pepper and stir. Cook for about 2 minutes, or until the arugula starts to wilt a bit.
Remove from heat and add the walnuts back in.
Toss well then top with feta cheese and serve warm.