Enchanted Forest Salad

Enchanted Forest Salad

Vinaigrette Dressing:
3 tablespoons shallots, chopped
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
salt, to taste
pepper, to taste

Combine all ingredients. Set aside.

12 ounces fresh wild mushrooms, assorted, sliced (shiitakes,
criminis, oysters)
extra virgin olive oil, for sauteing
3 tablespoons fresh herbs, assorted, chopped (tarragon, parsley,
chives, thyme)
2 1/4 ounces arugula and radicchio leaves, washed and dried
3 tablespoons pine nuts, (pignolis) toasted
3 tablespoons tomatoes, peeled, diced

Place oil in pan, heat thoroughly. Add mushrooms; saute until cooked. Add vinaigrette to pan; toss. Add herbs to pan; toss.

Place hot mushrooms in bowl with lettuces; toss. Add nuts and diced tomatoes. To serve, divide into 2 plates, layering mushrooms on top