Corn Kernel Salad w/Roasted Mushrooms, Marjoram + Fromage Blanc

Name: Corn Kernel Salad w/Roasted Mushrooms, Marjoram + Fromage Blanc
Ingredients: ½ lb (230 g) mushrooms, roasted; ¼ cup (60 g) fromage blanc or ricotta; ¼ cup (60 g) fromage blanc or ricotta; 5 sprigs marjoram or oregano, leaves picked; 5 sprigs marjoram or oregano, leaves picked

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

½ lb (230 g) mushrooms, roasted
5 sprigs

Side dish
Gluten-free
Vegetarian
Summer

Method

Combine the roasted corn with the roasted mushrooms and marjoram leaves. Toss to coat. Adjust seasoning and transfer to a serving platter. Garnish all over with dots of the fromage blanc.