Salad Of Bitter Greens With Sauteed Wild Mushrooms & Toasted Walnuts

• 1/4 cup extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 1 1/2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 5 cups mixed greens, including arugula and radicchio
• 1 garlic clove, minced
• 1/4 pound mixed mushrooms, including, if possible, chanterelles and porcini, cleaned and left whole or cut into bite-size pieces
• 1 tablespoon minced Italian parsley
• 1/3 cup toasted walnut pieces

1. Put 2 1/2 tablespoons of the olive oil in a salad bowl. Add the balsamic vinegar, red wine vinegar and a heaping 1/4 teaspoon each of salt and pepper; mix with a fork to make a vinaigrette. Put the mixed greens on top, but do not toss the salad. Set aside.
2. Put the remaining 1 1/2 tablespoons olive oil in a skillet and heat over medium-high heat. Add the garlic and mushrooms, sprinkle with the remaining salt, pepper and half of the parsley. Saute for about 5 minutes, until the mushrooms have given up much of their moisture and are beginning to be just a little bit crisp. Set aside.
3. Toss the salad with the vinaigrette; divide among serving plates. Top each with mushrooms. Sprinkle with the remaining parsley and the toasted walnuts.
4. PER SERVING: 205 calories, 3 g protein, 5 g carbohydrate, 20 g fat (3 g saturated), 0 cholesterol, 301 mg sodium, 1 g fiber.

extra virgin olive oil, balsamic vinegar, red wine vinegar, salt, freshly ground pepper, mixed greens, garlic, mixed mushrooms, italian parsley, toasted walnut pieces

Taken from www.epicurious.com/recipes/member/views/salad-of-bitter-greens-with-sauteed-wild-mushrooms-toasted-walnuts-1212226 (may not work)