Warm Mushroom Salad

There's nothing like the tempting chunkiness of cut-up mushrooms to make you forget their lean and virtuous nature.

1 tablespoon walnut oil
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 tablespoon yellow mustard seed
1 tablespoon brown mustard seed
1  shallot, sliced
1 pound mixed mushrooms (such as cremini, portobellos, and stemmed shiitakes), sliced
3 cups torn butter lettuce leaves
 {salt} to taste
 freshly {ground pepper} to taste
In a small bowl, whisk together walnut oil, 1 tablespoon olive oil, and balsamic vinegar.

In a non-stick skillet, heat remaining olive oil over medium heat and cook mustard seeds until they begin to pop. Add shallots and cook for about 2 minutes. Add mushrooms and cook over high heat for about 5 minutes.

In a large bowl, combine mushrooms and greens and toss with dressing. Add salt and pepper. Serve warm.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 10 min

Servings: 6

Recipe By: Louise Fiszer and Jeannette Ferrary

From:  A Good Day for Salad
Used with permission of Chronicle Books

Chef Suggestions
Served warm in its mustardy dressing, this mushroom mixture easily becomes a satisfying, light meal.