When I lived in southern Spain, sometimes I would have a very simple supper of fruit, cheese, and veggies. Especially in the Summer when the heat is intense, a light, fresh meal is essential. This recipe for a sophisticated assembled salad takes that concept to the next level.
Sauteed mushrooms are combined with lightly fried onions, ripe berries, and crisp arugula. A hunk of sharp cheddar cheese rounds out the dish. Pour a glass of Rosé and you've got a delightful dinner. For the recipe, keep reading.
