Arugula Mushroom Salad with Walnuts

Wash hands thoroughly, lathering with soap, and rinsing with running water.
Toast the walnuts in a 375°F oven or dry sauté pan until lightly browned. Set aside, and chop when they are cool.
¼ cup walnuts
Heat a Tablespoon of oil in a medium sauté pan. Add sliced mushrooms, ¼ teaspoon salt, and ⅛ teaspoon of black pepper. Cook until softened and toss in the minced garlic, or sprinkle with garlic granules.
Continue to cook for 9 to 12 minutes, until they have softened and released water.
8 ounces sliced mushrooms
¼ teaspoon salt
⅛ teaspoon black pepper
1 clove garlic, minced, or ½ teaspoon garlic granules
Whisk together the remaining oil, vinegar, honey, salt, and pepper in a small bowl or shake the dressing ingredients in a jar with a lid until emulsified.
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 teaspoon honey
⅛ teaspoon salt
⅛ teaspoon black pepper (or less)
Measure out five cups of arugula (about 3 ounces, or slightly more than half a five-ounce tub) into a medium to large bowl.
3 ounces of arugula
Add cooked mushrooms to the arugula. Pour dressing over greens and mushrooms. Toss everything together until lightly coated. Sprinkle the chopped walnuts over the salad and serve immediately.