HOT MUSHROOM SALAD

HOT MUSHROOM SALAD image

Yield 4 Servings

Number Of Ingredients 8

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5 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh tarragon
3 garlic cloves, chopped fine
1/4 teaspoon honey
salt and pepper
1 pound assorted wild mushrooms (I use 3/4 pound portabella and 1/4 pound crimini)
6 cups mixed baby lettuces

Steps:

Combine 4 tablespoons oil, vinegar, tarragon, garlic and honey in a small bowl. Wisk until blended. Season with salt and pepper (can be made up to one day ahead). Serve at room temperature. Heat remaining tablespoon of olive oil in a heavy medium skillet over medium-high heat. Add mushrooms and saute until wilted, about 5-7 minutes. Place lettuces in a large bowl. Toss with half of the dressing. Divide lettuce between the plates. Spoon mushrooms atop salads. Drizzle with remaining dressing. Serve immediately (it isn't nearly as good once the mushrooms cool down). ENJOY!!