Warm Mushroom Salad With Garlic Vinaigrette

• FOR THE DRESSING:
• 1/3 cups Red Wine Vinegar
• 3 cloves Garlic
• 2 Tablespoons Dijon Mustard
• 2 Tablespoons Honey
• 1 teaspoon Fresh Chopped Herb Like Tarragon, Basil, Rosemary
• 2/3 cups Olive Oil
• 2 Tablespoons Plain Non-fat Yogurt
• _____
• FOR THE SALAD:
• 2 cups Fresh Spinach, Cress Or Green Of Choice
• 12 ounces, weight Package Sliced Portabellos
• 1 Tablespoon Olive Oil
• 2 Tablespoons Sun-dried Tomato, Chopped
• 2 Tablespoons Parmesan Shaved
• 2 whole Eggs

1. For dressing - add first 5 ingredients to jar or bowl and shake or whisk. Add olive oil (add it slowly if whisking in a bowl, or just add it all in and shake if using jar). If using sour cream or yogurt, add in and whisk or shake again.
2. For salad - Put greens in large bowl or plate. Saute mushrooms in 1 Tablespoon of olive oil over medium heat until browned. Divide and scoop mushrooms on top of the greens. Sprinkle tomatoes over top of each and shave cheese with potato peeler over top also. Drizzle dressing over all.
3. In a small saucepan, bring water to bowl, then remove from heat. Crack one egg into a glass bowl . Slide it very gently into water. Use a spoon to gather frayed egg whites towards yolks. Repeat with other egg. Let them sit in the hot water about 3 minutes or until white looks firm and yellow is still soft.There will be feathered bits of egg that remain in the water. Remove each egg with a slotted spoon carefully and place on top of salads. You could also use fried eggs.

dressing, red wine vinegar, garlic, dijon mustard, honey, fresh chopped herb like tarragon, olive oil, yogurt, salad, fresh spinach, olive oil, tomato, parmesan shaved, eggs

Taken from tastykitchen.com/recipes/salads/warm-mushroom-salad-with-garlic-vinaigrette/ (may not work)