Summer is salad season, that’s a fact. No one wants to turn their kitchen into a sauna, especially during this heatwave. Crisp greens are a delight, especially if you’re growing them yourself! Pair this with a crisp white wine and make some extra mushrooms to sneak into some Egg Buddies for brekkie tomorrow. Voila!

Mix up the greens for spinach or kale, or add garlic croutons for some extra crunch. Experimentation is the key, there are no wrong answers when it comes to summer salad season.


  • 1lb Mushrooms- Button, Cremini, Oyster… or mix it up!
  • 3 tbsp of Butter
  • 1 tsp Brandy
  • 300g of Goat Cheese
  • 1 package of Arugula
  • 2 tbsp Premium Canola Oil (like Pristine Gourmet)
  • Fresh Lemon Juice
  • Fresh Thyme, Sage or Rosemary
  • Kosher Salt + Fresh Ground Pepper


In a cast iron pan or skillet melt butter. Sauteé mushrooms until butter has fully melted. Flambé with brandy and allow to finish cooking until brown, about 10 minutes. Remove from heat and allow to rest. Ensure greens are thoroughly washed and dried. Toss in a large serving bowl or platter and hand mix with oil. Add goat cheese and top with still warm mushrooms. Finish with herbs, salt+pepper and a squeeze of fresh lemon.

All photos by Libby Roach.