Warm Mushroom Salad

[Guest guest]

Warm Mushroom Salad

 

1 gallon mixed fresh greens

2 ounces dried mushrooms

2 minced shallots

1 tablespoon vegetable oil

Dressing:

1 teaspoon Dijon mustard

1 teaspoon chopped shallot

4 tablespoons wine vinegar

salt and pepper

1 pinch sugar

1/2 cup olive oil

2 drops sesame oil

 

Arrange cleaned, chilled greens on a platter.

 

Heat skillet, add 1 tablespoon oil and when hot, sauté

morels until liquid is reduced. Remove mushrooms from

pan and reserve. Sauté shallot in remaining liquid,

then add vinegar and reduce.

 

Remove pan from heat. Add mustard; then slowly add

oil, whisking constantly. Adds seasonings, place hot

mushrooms on cold greens and spoon sauce over.

 

Serve at once.

 

Serves 4

 

 

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