Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage

• 2 tablespoons olive oil
• 2 portobello mushrooms, stems removed, cleaned with a brush and cut into 1/4-inch slices
• 12 chanterelle mushrooms, cleaned with a soft brush
• 2 tablespoons minced garlic
• Salt and freshly ground pepper, to taste
• 4 cups mizuna greens, rinsed well and dried
• White Truffle Vinaigrette, recipe follows
• 1/4 cup sage leaves, cut into chiffonade
• 2 tablespoons chopped shallots
• 1/4 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 3/4 cup extra virgin olive oil
• 1 tablespoon white truffle oil
• Salt, to taste
• Pepper, to taste

1. Heat oil in large pan over high heat until almost smoking.
2. Add mushrooms and cook until golden brown.
3. Add garlic and cook 1 minute.
4. Divide mizuna and mushrooms among 4 plates.
5. Drizzle with the White Truffle Vinaigrette and sprinkle with sage.
6. Yield: 4 servings
7. Place shallots, vinegar and mustard in a blender and blend until smooth.
8. With the motor running add olive oil and blend until emulsified.
9. Add truffle oil, salt and pepper and blend for 2 seconds more.

olive oil, portobello mushrooms, chanterelle mushrooms, garlic, salt, mizuna greens, white truffle vinaigrette, sage, shallots, balsamic vinegar, mustard, extra virgin olive oil, truffle oil, salt, pepper

Taken from www.foodnetwork.com/recipes/bobby-flay/wild-mushroom-and-mizuna-salad-with-white-truffle-vinaigrette-and-sage-recipe.html (may not work)