A simple salad of heirloom tomatoes, cheese and beefsteak mushrooms
Serves 2 as an appetizer
1/2lbheirloom tomatoesor more to taste
Fresh arugulaas needed, about 1 ounce
A small handful of toasted croutonsdiced 1/2 inch
2ouncesParmigiano Reggiano cheesebroken into small bite sized pieces
Extra virgin olive oilto taste
Kosher salt and fresh ground black pepperto taste
2ouncesfresh beefsteak mushroomspores removed, mushroom flesh wiped and cleaned, and sliced thinly into 1/4 inch pieces
Using a paring knife, remove the cores from the tomatoes. Slice the tomatoes or cut them into wedges, whatever you prefer, or whatever looks best with their particular shapes, then arrange the on plates with the mushrooms and season with salt, pepper and some good olive oil.
Scatter some of the cheese and croutons over each plate.
Top the salad with some arugula, then serve immediately.