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This salad makes a delicious first course. I like to serve it for company.
Ingredients 4 Tbsp. Olive Oil 2 Tbsp. Balsamic Vinegar 1/2 tsp. Dried Thyme 1 Lb. Assorted Wild Mushrooms (Such as Oyster, Crinini, Stemmed Shiitake), Sliced 1/4 Cup Chopped Shallots 2 Tbsp. Minced Fresh Chives 4 Cups Torn Mixed Greens
Whisk 2 Tbsp. oil, vinegar and thyme in small bowl to blend. Heat 2 Tsbp. oil in heavy large skillet over medium heat. Add mushrooms and shallots; saute until beginning to brown, about 3 minutes. Cover skillet; cook until mushrooms are tender, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Mix 2 Tsbp. dressing and chives into mushrooms. Season with salt and pepper. Toss greens with remaining dressing in large bowl. Arrange greens on individual salad plates. Top with warm mushroom mixture, dividing evenly. Serve immediately.
Makes 4 Servings |
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