Salad Savoy

• FOR THE SALAD:
• 1 Tablespoon Butter
• 2 cloves Garlic, Minced
• 1 whole Red Onion, Thinly Sliced
• 1/2 cups Shiitake Mushrooms
• 4 stalks Asparagus, Use A Vegetable Peeler To Make Ribbons
• 1 bunch Salad Savoy
• 1 whole Clementine, Peeled, Segments Separated
• 2 Tablespoons Grated Parmesan Cheese
• FOR THE DRESSING:
• 2 Tablespoons Olive Oil
• 1 whole Lemon, Juiced
• Grated Ginger
• Sea Salt, to taste

1. Melt butter in large saucepan over medium heat. Add garlic and onions and cook for a couple of minutes (being sure not to burn the garlic). Add mushrooms and asparagus ribbons (or sliced asparagus, if wanted) and stir. Add salad savory, and cover saucepan with the lid. You just want to wilt the leaves, so after 5 minutes or so, take the lid off and stir then cover again if desired. I let mine go for about 10 minutes. Then remove pan from heat, put it into a serving bowl, add clementine segments and Parmesan cheese. Combine all the ingredients for the dressing and drizzle on top of the salad.

salad, butter, garlic, red onion, shiitake mushrooms, stalks asparagus, salad savoy, whole clementine, parmesan cheese, dressing, olive oil, lemon, ginger, salt

Taken from tastykitchen.com/recipes/sidedishes/salad-savoy/ (may not work)