Roasted Mushroom Salad with Baby Kale

Roasted mushrooms are packed with more flavor than almost any other vegetarian item. When combined with ultra-savory Beecher’s Smoked Flagship Cheese in a salad of hearty kale and fennel, you have the recipe for a memorable vegetarian entrée or healthy side for Thanksgiving.

Roasted Mushroom Salad with Baby Kale
1 recipe Roasted Mushrooms
5 ounces baby kale, roughly chopped
½ cup of pickled red onions
½ fennel bulb, halved and thinly sliced or shaved on a mandolin
4 jarred piquillo peppers, sliced (about ½ cup)
6 ounces Beecher’s Smoked Flagship Cheese
Kosher salt and black pepper, to taste

In a large bowl, toss mushrooms, kale, onions, fennel, and peppers until thoroughly mixed. Gently fold in cheese. Add salt and pepper to taste. Serve immediately.


Note: If you can’t find baby kale, substitute mature kale cut into thick ribbons (aka chiffonade) 
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