Hot Mushroom Salad

• 1/2 cup excellent olive oil
• 1/4 cup tarragon vinegar, or any nice light vinegar you have
• 1 tablespoon chopped fresh tarragon
• 2 tablespoons dijon mustard
• 1 clove minced garlic
• salt and pepper to taste
• 1 torn head of butter lettuce
• 1/4 pound finely shredded good quality Monterey Jack cheese
• 1/2 pound sliced mushrooms of your choice
• 2 tablespoons unsalted butter
• a splash of dry vermouth or white wine

1. Put salad plates in the freezer and the forks in the refrigerator for an hour or so. (Really! It will make a difference)
2. Shake oil, vinegar, mustard, garlic, tarragon, and salt and pepper in a screw top jar and adjust seasoning to taste.
3. Toss together well dried lettuce and shredded cheese and keep chilled until ready
4. Just before serving, toss the dressing with salad, mixing well. Plate the tossed salad and get everyone to the table.
5. Quickly saute mushrooms in butter in a hot skillet ...by now we all know not to crowd them...until nicely browned (almost cripy edged) and then deglaze the pan with a splash of wine.
6. While the mushrooms are still sizzling hot, spoon them over the salad so the hot mushrooms begin to melt the cheese and serve immediately.

excellent olive oil, tarragon vinegar, tarragon, mustard, garlic, salt, head of butter lettuce, cheese, mushrooms, unsalted butter, white wine

Taken from food52.com/recipes/11089-hot-mushroom-salad (may not work)