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)