Tri-color Salad with Sautéed Mushrooms

INGREDIENTS

• 1 pound Modern fresh white mushrooms, cleaned and trimmed
  
• 4 ounces Modern fresh shiitake mushrooms, cleaned and stems removed (about 1-1/2 cups)
  
• 1 pound mixed salad greens such as arugula, radicchio and endive
  
• 6 tablespoons olive oil, divided
  
• 1/4 cup cider or white wine vinegar
  
• 2 teaspoons Dijon-style mustard
  
• 1 teaspoon sugar
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon ground black pepper
  
• Parmesan cheese curls, optional

INSTRUCTIONS

The counterpoint of the flavorful mixture of greens and the warm mushroom dressing makes this an impressive salad to serve for a company dinner.

Slice white and shiitake mushrooms. Tear or break salad greens into bite-sized pieces; on a large platter, arrange greens. In large skillet, heat 1 tablespoon of oil over medium heat. Add half of mushrooms; cook and stir until browned, about 5 minutes. Remove to bowl. Add another 1 tablespoon oil to skillet; cook remaining mushrooms; return reserved mushrooms to skillet. Meanwhile, in cup, combine remaining 4 tablespoons oil, with the vinegar, mustard, sugar, salt and pepper. Add mixture to mushrooms; stir until well blended; spoon over greens. Top with Parmesan cheese curls, if desired.

Yield: 4 servings