I was inspired by some beautiful, local pink radicchio and Maitake mushrooms I found at a locally grown market for today's working lunch salad. I roasted the mushrooms in JF Spicy Salt which gave this salad the perfect crunch -  it felt like I added fried artichokes, which was an amazing combo of flavors. Serves 1. 

INGREDIENTS:

Pink radicchio 
Red onion, sliced 
Frescatrano olives (I like Divina)
Vegan feta, crumbled (I like Trader Joe’s) 
Maitake mushrooms, roasted
Tonnino Tuna Fillets with Jalapeño, flaked with the oil
JF Simple Mustard Vinaigrette, to taste
JF Spicy Salt, to taste

Roasted Maitake Mushrooms:
Maitake mushrooms
Olive oil 
JF Spicy Salt

PROCESS:

Roasted Maitake Mushrooms
Preheat the oven to 375º. On a prepared baking sheet, toss your mushrooms in olive oil and season with JF Spicy Salt. Convection roast for about 20 minutes - until crispy. If you’re saving these in tupperwear, be sure to cool completely before storing to ensure they don’t steam while insulated. 

Pretty in Pink Salad
Using the radicchio as a base, build upwards with the sliced red onion, Frescatrano olives, and crumbled vegan feta. Top with our roasted Maitakes and Tonnino fillets. Use the olive oil from the tuna + my JF Simple Mustard Vinaigrette as dressing. Finish with JF Spicy Salt and enjoy!