add to shopping list Ingredients

4 cups mixed baby greens
1/4 cup Olive Oil
1 clove garlic, squished
250 mL fresh mushrooms, of your choice
2 tbsp chopped chives
1/2 tsp salt
1/4 tsp pepper
5 oz goat cheese, of your choice
2 tbsp balsamic vinegar

Preparation

Divide the greens equally among 4 plates and set aside. Pour about half of the olive oil into a skillet and heat over medium. Add the garlic and cook for about 2 minutes or until soft. Add the sliced mushrooms and chives and increase to high heat. Cook stirring for another 2 minutes, the mushrooms should just be starting to release their liquids. Add salt and pepper and remove from heat. With slotted spoon remove mushrooms, but don't discard the juices, set aside. Arrange the mushrooms on a baking sheet in 4 piles and place one piece of goat cheese on top of each pile. Bake at 375F for 5 or 6 minutes until cheese starts to melt. Remove each pile with a spatula and slide on top of baby greens. Now add the remaining olive oil and balsamic vinegar to the skillet, place over medium high heat and bring to a boil scraping any crusty bits from the bottom of the pan. Let cook for a minute or 2 and then spoon the dressing evenly over each salad. Serve immediately with crusty bread!

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Reviews

8/21/10

Theresa111 says:

Delicious. Just my kind of salad.

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