Ingredients
1/4 cup extra virgin olive oil
1 teaspoon balsamic vinegar
1 1/2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
5 cups mixed greens, including arugula and radicchio
1 garlic clove, minced
1/4 pound mixed mushrooms, including, if possible, chanterelles and porcini, cleaned and left whole or cut into bite-size pieces
1 tablespoon minced Italian parsley
1/3 cup toasted walnut pieces
Preparation
Put 2 1/2 tablespoons of the olive oil in a salad bowl. Add the balsamic vinegar, red wine vinegar and a heaping 1/4 teaspoon each of salt and pepper; mix with a fork to make a vinaigrette. Put the mixed greens on top, but do not toss the salad. Set aside.
Put the remaining 1 1/2 tablespoons olive oil in a skillet and heat over medium-high heat. Add the garlic and mushrooms, sprinkle with the remaining salt, pepper and half of the parsley. Saute for about 5 minutes, until the mushrooms have given up much of their moisture and are beginning to be just a little bit crisp. Set aside.
Toss the salad with the vinaigrette; divide among serving plates. Top each with mushrooms. Sprinkle with the remaining parsley and the toasted walnuts.
PER SERVING: 205 calories, 3 g protein, 5 g carbohydrate, 20 g fat (3 g saturated), 0 cholesterol, 301 mg sodium, 1 g fiber.
