Warm Mushroom and Goat Cheese Salad

INGREDIENTS

• 6 cups mixed salad greens
  
• 1/4 cup extra-virgin olive oil
  
• 12 ounces Modern fresh white mushrooms, cleaned, trimmed and sliced (about 3-3/4 cups)
  
• 8 ounces Modern oyster mushrooms, cleaned and trimmed (about 4-1/2 cups)
  
• 1/4 cup pine nuts
  
• 2 large shallots, chopped
  
• 3 tablespoons sherry vinegar
  
• 1 teaspoon sugar
  
• 1 teaspoon salt
  
• 1/4 ground black pepper
  
• 3 ounces crumbled goat cheese or blue cheese (about 3/4 cup)

INSTRUCTIONS

To make this salad even faster to prepare, use 1 1/2 packages (12 ounces) sliced white Modern Mushrooms from the produce section of your supermarket rather than slicing them yourself.

Arrange 1 cup greens on each of 6 plates. In large skillet, heat oil over high heat. Add white mushrooms; cook and stir until mushrooms are browned and liquid has evaporated, about 6 minutes. Add oyster mushrooms, pine nuts and shallots; cook until mushrooms soften, about 1 minute. Stir in vinegar, sugar, salt and pepper. Divide mixture over greens. Sprinkle goat cheese over mushrooms; serve immediately. Garnish with finely shredded basil leaves, if desired.

Yield: 6 servings