Mushroom Radish Salad

with Sunsweet® Amaz!n™ Prunes

  • 2 Tbsp walnuts
  • 7 oz brown mushrooms
  • 1 bundle radishes
  • 4 Tbsp white wine vinegar
  • 4 tsp hot Dijon-mustard
  • 3 tsp honey
  • 2 Tbsp olive oil
  • salt, pepper
  • organic orange zest
  • 7 oz Sunsweet® Pitted Prunes
  • 1 small handful of arugula
  • salad leaves for garnish

Chop walnuts coarsely and briefly roast in a coated pan. Clean the mushrooms and radishes and cut into slices. Stir vinegar with mustard, honey and olive oil. Season with salt, pepper and orange zest. Add mushrooms and radishes and mix well. Cut prunes into halves or quarters. Wash arugula and shake dry. Add prunes, walnuts and arugula with mushrooms and mix shortly. Serve on top of salad leaves.