Garden Party Recipe

Peel the red onion and slice it very thin (about 1/8 inch) into rings or half-moons. Place the slices into a small heatproof bowl or jar.

In a small saucepan, combine apple cider vinegar, water, sugar and 1/2 tsp kosher salt. Warm over medium heat, stirring until the sugar and salt dissolve and the mixture is steaming but not boiling (about 2 minutes).

Pour the warm vinegar mixture over the sliced onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 20 minutes (best if made 1–2 hours ahead).

Clean the mushrooms by wiping them with a damp towel. Trim stems if needed and slice mushrooms into 1/4-inch thick slices so they cook evenly.

Mince the garlic finely and set aside.

Heat a large skillet over medium-high heat. Add 1.5 tbs olive oil and 1 tbs butter. Once the butter is foaming and the pan is hot, add the sliced mushrooms in a single layer (work in two batches if necessary to avoid crowding).

Cook mushrooms undisturbed for 2–3 minutes to allow browning, then stir and continue to cook for another 3–4 minutes until golden and most liquid has evaporated.

Add the minced garlic, 3 tsp kosher salt and 1/2 tsp black pepper. Sauté for 30–45 seconds more until fragrant. Finish with 1/2 tbs lemon juice, stir to combine, then remove from heat and set aside.

If using, warm or toast baguette slices or crostini until lightly golden.

Halve cherry tomatoes (or quarter if large). Slice or shave Swiss cheese into thin slices or small bite-size pieces. Drain pickled red onions from their liquid and reserve a teaspoon of the pickling liquid for the dressing if desired.

Make the dressing: in a small bowl whisk together 2 tbs olive oil, 1 tbs balsamic vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, reserved 1 tsp pickling liquid (optional), and 1/4 tsp freshly ground black pepper until emulsified. Taste and adjust salt if needed.

Place 4 cups baby arugula in a large bowl. Add the halved cherry tomatoes and about half of the sautéed mushrooms. Drizzle roughly half the dressing over the salad and toss gently to coat.

Transfer dressed arugula mixture to a serving platter or divide among plates. Top with remaining sautéed mushrooms, pickled red onions (as much as preferred), and Swiss cheese slices. Finish with a light drizzle of remaining dressing and a grind of black pepper.

Serve immediately with toasted baguette slices or crostini alongside, if using.