Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage Recipe

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Ingredients:

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

Directions:

Heat oil in large pan over high heat until almost smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1 minute. Divide mizuna and mushrooms among 4 plates. Drizzle with the White Truffle Vinaigrette and sprinkle with sage. Yield: 4 servings

WHITE TRUFFLE VINAIGRETTE

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

Place shallots, vinegar and mustard in a blender and blend until smooth. With the motor running add olive oil and blend until emulsified. Add truffle oil, salt and pepper and blend for 2 seconds more.

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Submitted 6/13/05.
Source: www.foodtv.com
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage


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