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SALAD: Enchanted Forest Salad

Source of Recipe

Mary L.


List of Ingredients

12 ounces fresh wild mushrooms, assorted, sliced (shiitakes, criminis, oysters)
extra virgin olive oil, for sauteing
3 tablespoons fresh herbs, assorted, chopped (tarragon, parsley, chives, thyme)
2 1/4 ounces arugula, oakleaf and radicchio leaves, washed and dried
3 tablespoons pine nuts, (pignolis) toasted
3 tablespoons tomatoes, peeled, diced (concasse)

VINAIGRETTE:

3 tablespoons shallots, chopped
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
salt, to taste
pepper, to taste


Recipe

1. Place oil in pan, heat thoroughly. Add mushrooms; saute until cooked. Add vinaigrette* to pan; toss. Add herbs to pan; toss.

2. Place hot mushrooms in bowl with lettuces; toss. Add nuts and concasse of tomatoes.

3. To serve, divide into 12 plates, layering mushrooms on top.

*VINAIGRETTE: Combine ingredients.

Makes 2 Servings.