Serves 4
1/4 cup ginger honey white balsamic vinegar
1 tbsp honey
2 tbsp olive oil
2 tbsp grapeseed oil
1 tart plum, pitted and cut into 1/4 inch slices
1 tbsp minced shallot
1/4 cup sliced pepperocini
2 tbsp opal basil
1/3 cup Rogue Rive blue cheese
6 oz oyster mushrooms (pink pearl if available)
Maldon salt and pepper
In a medium bowl, mix the vinegar, honey and 2 tbsp olive oil. Gently fold in the plums, shallots, pepperoni, and basil. Sprinkle with blue cheese.
Preheat a grill or grill pan to medium high heat. Toss the mushrooms in the 2 tbsp grapeseed oil and grill until gold with browned edges on both sides. Remove to a paper towel and season with Maldon and pepper.
To serve:
Arrange the mushrooms on a platter then add the plum salad.