Wild Mushroom Salad

• 1 tablespoon mushroom broth (see recipe)
• 2 teaspoons sherry vinegar
• 2 teaspoons minced shallots
• 1/4 teaspoon salt
• 18 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 2 cups mushroom ragout (see recipe)
• 2 bunches arugula or watercress
• 2 endives, sliced in 1/4-inch slices
• 1 head of radicchio, sliced

1. In a salad bowl, combine the broth, vinegar, minced shallots, salt and pepper.
2. Whisk in the olive oil.
3. Heat the mushroom ragout in a saute skillet over medium heat.
4. When they are warm, cover, remove from the heat and set aside.
5. Combine the greens in the bowl with the vinaigrette and toss well.
6. Divide between 4 plates, top each with a spoon of mushroom ragout and serve immediately with bread.

mushroom broth, sherry vinegar, shallots, salt, black pepper, olive oil, mushroom ragout, arugula, endives, radicchio

Taken from cooking.nytimes.com/recipes/6642 (may not work)