Fresh Mushroom Melange with Herb & Nut Salad

[Guest guest]

Fresh Mushroom Melange with Herb & Nut Salad

 

8 cups. mixed salad greens  

4 tbsps. olive oil, divided  

1 lb. mixed fresh mushrooms, sliced, white, shiitake, crimini and oyster  

1/4 cup pine nuts  or use a sub, walnuts, pecans and almonds are good 

1/4 cup shallots or onion, finely chopped  

1 1/2 tsps. garlic, minced  

1/4 cup sherry wine vinegar  

2 tbsps. fresh chives, chopped or 1 tbsp. green onion, sliced  

1/2 tsp. salt  

1/4 tsp. ground black pepper  

 

In a large salad bowl place salad greens; set aside.

In a large skillet over medium-high heat, heat 3 tablespoons oil. Add mushrooms;

cook, stirring occasionally, until browned, 3 to 5 minutes; transfer to salad

bowl.

In skillet heat remaining 1 tablespoon oil; stir in pine nuts; cook, stirring

frequently, until golden, 1 to 2 minutes.

Stir in shallots and garlic; cook, stirring occasionally, until crisp-tender,

about 1 minute. Add vinegar, scraping up any brown bits from the pan.

Stir in chives, salt and black pepper. Pour over salad mixture; toss to coat.

Serve immediately. Serves 4.