Warm Mushroom and Goat Cheese Salad

adapted from Bon Appetit 2005



Ingredients

3 large shallots
1 pound fresh mushrooms (chanterelle, oyster, baby bella)
2 ounces Goat Cheese
6 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon Sherry wine vinegar
1 8 ounce bag lettuce mix

Directions

Thinly slice shallots. Clean mushrooms and slice into 1/2-inch-thick slices.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the shallots; sauté until beginning to brown. Add 2 more tablespoons olive oil, then the mushrooms. Sprinkle with salt and freshly ground black pepper. Sauté until the mushrooms are just tender, about 5 minutes. Add 1 tablespoon Sherry wine vinegar and boil until evaporated, stirring constantly. Remove from heat.

Pour lettuce mix into a salad bowl. Add 2 tablespoons olive oil and toss. Add 2 teaspoons Sherry wine vinegar, season with salt and pepper, and toss again. Add the mushrooms and cheese; toss lightly and serve immediately. Instead of tossing all together, we waited and added the cheese and then the mushrooms to each individual plate.