Mushroom and Fennel Salad with Humboldt Fog Cheese

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Prep Time: 25 minutes
Cook Time: 5 minutes
Servings: 6 to 8

This autumnal salad combines meaty king trumpet mushrooms with shaved fennel, radishes and Little Gem lettuce, which is a smaller, sweeter variety of romaine. The recipe calls for Humboldt Fog, a tangy goat cheese with a layer of edible vegetable ash running through it. Made in Humboldt, California, it is easily available in Oakland, where Charlie Parker’s Haven is located. If it isn’t sold near you, you can order it online, or substitute a fresh goat cheese.


For the lemon vinaigrette:

  • 1/4 cup (2 fl. oz./60 ml) sherry vinegar
  • 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
  • 2 Tbs. wildflower honey
  • 1 1/4 cups (10 fl. oz./310ml) extra-virgin olive oil
  • Kosher salt

  • 2 Tbs. olive oil
  • 3/4 lb. (375 g) king trumpet mushrooms, thinly sliced lengthwise
  • Kosher salt and freshly ground pepper
  • 5 heads Little Gem lettuce
  • 1 fennel bulb, trimmed and shaved on a mandoline
  • 3 French breakfast radishes, thinly sliced lengthwise
  • 2 oz. (60 g) Humboldt Fog goat cheese, crumbled
  • 1/4 cup (1 oz./30 g) toasted sunflower seeds
  • 12 fresh mint leaves


To make the vinaigrette, in a bowl, whisk together the vinegar, lemon juice and honey. Slowly add the olive oil, whisking until emulsified. Season with salt.

In a large sauté pan over medium-high heat, warm the olive oil. Add the mushrooms and cook, stirring occasionally, until golden brown, 3 to 5 minutes. Season with salt.

In a large bowl, combine the lettuce and fennel and toss with enough vinaigrette to coat. (Any leftover vinaigrette can be stored in the refrigerator for up to a week.) Season with salt and pepper. Arrange the mushrooms, radishes, cheese and sunflower seeds evenly on top. Tear the mint leaves into pieces and scatter over the salad. Serves 6 to 8.

Charlie Parker, Chef, Haven, Oakland, CA

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