Sautéed Arugula with Fresh Chorizo, Grilled Porcini Mushrooms, Piquillo Peppers and Raw Sheep’s Milk Cheese

This is the second meal from my Portland Farmers Market adventure the day before…

I got the idea for this dish from a sandwich I had at Olympic Provisions – but I added the Porchini Mushrooms since they were in season. I got the Chorizo from Tails & Trotters. And instead of Manchego – that was used in the original sandwich – I used a cheese called Heritage from Ancient Heritage Dairy.

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I washed it down with a bottle of Lost Meridian Wit from Base Camp Brewing.