Arugula Salad with Mozzarella and Sauteed Portobellos

Wow, it's been a while. This semester has been super busy, but now that winter break is here, I will hopefully be posting more! Today's recipe is a great quick lunch--really tasty and satisfying.

Arugula Salad with Mozzarella and Sauteed Portobellos

• 1 large handful of baby arugula, washed
• small pat of butter
• 1 portobello mushroom cap, washed and cubed
• 1 handful fresh mozzarella cheese, cubed
• splash of balsamic vinegar

1. Melt butter in a small frying pan. When hot, add the mushrooms and saute until they are soft--about 5 minutes.
2. Toss the hot mushrooms into a bowl with the arugula and mozzarella, stirring so that they are evenly distributed and the mozzarella gets softer.
3. Dress with balsamic vinegar, and enjoy!