Hot Mushroom Salad
Ingredients:
10 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
2 tablespoon chopped fresh tarragon
6 garlic cloves, chopped fine
1/2 tsp honey
salt and pepper to taste
1 1/2 pounds assorted wild mushrooms (use whatever mushrooms you
like)
8 cups mixed baby greens
Directions:
Combine 4 tablespoons of the oil, the vinegar, tarragon, garlic and
honey in a small bowl. Whisk until blended. Season with salt and
pepper. The dressing can be made one day ahead. Store covered in the
fridge, but serve at room temperature.
Heat the remaining 2 tablespoons of olive oil in a heavy medium
skillet over medium-high heat. Add the mushrooms and sauté until
wilted, about 5-7 minutes.
Place the mixed greens in a large bowl. Toss with half of the
dressing. Divide the greens between the plates. Spoon the sautéed
mushrooms atop the salads. Drizzle the mushrooms on each plate with a
little of the remaining dressing. Serve immediately. There is
something really special about hot mushrooms on top of the cool salad.