Warm Chantrelle Salad With Escarole And Pecorino Romano

• Salad
• 1 pound chantrelle mushrooms, cleaned and sliced
• 12 ounces baby bella mushrooms, cleaned and sliced
• 2 teaspoons fresh thyme or lemon thyme leaves, chopped
• 1/3 cup loosely packed italian parsley, chopped
• 2 large shallots, thinly sliced
• 8 tablespoons butter
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground pepper to taste
• 5-6 cups escarole, arugula or mixed greens
• shaved pecorino romano, to taste (I like a lot!)
• 1/4 cup toasted pinenuts
• Balsamic Vinaigrette
• 2 tablespoons aged balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon sweet mustard such as balsamic or champagne maple
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon honey
• Salt and freshly ground pepper to taste
• a few shaves of lemon zest (optional)

1. Prepare the dressing-- place all the ingredients in a jar. Close jar tightly with a lid and shake to emulsify. Taste test it...it should be well balanced...be sure to add enough salt to balance out the acids.
2. Toss the mushrooms, thyme, parsley, and shallots together in a large bowl. In a large saute pan, over medium heat, add 2 tablespoons butter and 1 tablespoon olive oil. When butter is melted, spoon 1/3 of the mushroom mixture into the pan and stir to coat. Spread out the mushrooms evenly in the pan. There should be a little space between the mushrooms. If there isn't, remove some of the mushrooms and plan to saute more batches. Resist the temptation to stir the mushrooms nervously. Just let them sit there until they start getting a crisp brown edge, then toss a bit to brown the other side. Season generously with salt and pepper and remove them from the pan into a medium sized bowl. Again, add 2 tablespoons butter and 1 tablespoon olive oil and add another 1/3 of the mushrooms. Continue process until all the mushrooms are sauteed.
3. To assemble the salad, place the greens on a serving dish. Top with shaved pecorino romano and pinenuts. Spoon warm mushrooms in the middle. Drizzle salad with dressing.

salad, mushrooms, bella mushrooms, thyme, italian parsley, shallots, butter, extra virgin olive oil, salt, arugula, pecorino romano, pinenuts, vinaigrette, aged balsamic vinegar, extra virgin olive oil, sweet mustard, lemon juice, honey, salt, lemon zest

Taken from food52.com/recipes/7904-warm-chantrelle-salad-with-escarole-and-pecorino-romano (may not work)