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Wild Mushroom Salad

Succulent and tender, wild mushrooms perfectly complement the mildly bitter, nutty taste of curly endive. Serve with dark, whole grain bread for a nutritious and hearty meal.

1 medium shallot, minced
2 cloves garlic, minced
3 Tbsp (45 ml) extra-virgin olive oil
1/2 cup (150 g) shiitake mushroom,
quartered or halved
1/2 cup (150 g) Chanterelle mushroom
1/2 cup (150 g) oyster mushroom
2 small portobellini mushrooms
1 Tbsp (15 ml) butter
Sea salt and fresh ground pepper, to taste
1 cup (250 ml) curly endive
(also called frisée lettuce)

Balsamic-Rosemary Vinaigrette:
2 Tbsp (30 ml) aged balsamic vinegar
1 medium shallot, minced
1 clove garlic, minced
1 tsp (5 ml) honey
3 1/2 Tbsp (50 ml) fresh lemon or lime juice
1 tsp (5 ml) fresh rosemary, finely chopped
1 tsp (5 ml) Dijon mustard
Sea salt and fresh ground pepper, to taste
Dash ground nutmeg (optional)
1/4 cup (60 ml) extra-virgin olive oil

In a bowl, whisk together all dressing ingredients until emulsified. Let sit for one-half hour then strain.

In a large pan on medium heat, sauté shallot and garlic in oil until tender. Add mushrooms and sauté for five minutes. Do not overcook. Melt butter over mushrooms and season. In a large bowl, toss mushrooms and endive with the vinaigrette and serve. Serves two.

Source: alive #234, April 2002