Warm Arugula And Mushroom Salad

• 1 pound shiitake mushrooms
• 8 tablespoons extra-virgin olive oil
• 1 medium-size red onion, sliced thin
• 1 1/2 cups canned chick peas, rinsed
• 4 tablespoons sherry-wine vinegar
• Salt and freshly ground black pepper
• 1 teaspoon Dijon mustard
• 2 bunches fresh arugula, rinsed, dried and stems removed
• 1 1/2 ounces Parmigiano-Reggiano cheese, in thin shavings

1. Wipe any dirt from mushrooms with damp paper towel, remove and discard stems and cut caps in half-inch slices.
2. Heat six tablespoons oil in a large, heavy skillet.
3. Add onion and saute over medium heat until wilted.
4. Stir in mushrooms, increase heat to high and cook until mushrooms have softened and look moist.
5. Stir in chick peas and three tablespoons vinegar and simmer mixture for a minute or two.
6. Season to taste with salt and pepper.
7. Set aside, off heat, until ready to serve.
8. Beat remaining vinegar with mustard and beat in oil.
9. Put arugula in large bowl and toss with dressing.
10. Arrange arugula on each of six salad plates.
11. To serve, briefly reheat mushroom mixture and spoon on top.
12. Scatter cheese on each portion and serve.

shiitake mushrooms, extravirgin olive oil, red onion, chick peas, sherrywine vinegar, salt, mustard, arugula, cheese

Taken from cooking.nytimes.com/recipes/6836 (may not work)