Warm Mushroom Salad with Endive and Watercress

• 1 tbsp. olive oil
• 2 package mixed sliced wild mushrooms
• 1/4 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 2 head Belgian endive
• 1 bag baby watercress
• 13 c. white balsamic vinegar
• 1 tsp. sugar
• 1 tbsp. reduced-sodium soy sauce
• 1/4 c. hazelnuts (filberts)

1. In 10-inch skillet, heat oil over medium-high heat until hot.
2. Add sliced mushrooms, salt, and black pepper; cook 5 minutes or until browned and tender, stirring occasionally.
3. Meanwhile, cut endive crosswise into 1-inch-wide slices.
4. In large serving bowl, toss endive and watercress.
5. Transfer mushrooms to bowl with greens.
6. Add vinegar and sugar to skillet; cook over medium heat about 2 minutes or until vinegar thickens slightly (be careful not to cook longer or vinegar will burn).
7. Remove skillet from heat; stir in soy sauce.
8. Add to bowl with watercress mixture and toss to coat.
9. Sprinkle with hazelnuts to serve.

olive oil, mushrooms, salt, ground black pepper, endive, baby watercress, white balsamic vinegar, sugar, soy sauce, hazelnuts

Taken from www.delish.com/recipefinder/warm-mushroom-salad-endive-watercress-ghk1107 (may not work)