Global Grill's Mushroom and Arugula Salad with goat cheese and toasted walnuts

For the Salad: 

 1 bag arugula 

1/2 lbs brown mushrooms 

2 Tbs olive oil 

1 cup toasted, salted walnuts 

1 cup crumbled goat cheese 

 For the Shallot dressing: 

1/2 shallot, grated finely on a microplane 

1/2 tsp whole grain, or brown mustard 

3 Tbs balsalmic vinegar (I use white balsalmic) 

2 Tbs olive oil 

1 Tbs truffle oil 

1/2 tsp black pepper 

1/2 tsp salt 

 Roast the walnuts and salt In a wide pan, cook mushrooms in olive oil stirring infrequently so they can brown. Make the dressing by mixing all ingredients.