Recipe for Warm Mushroom Salad 
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Yield:
4
Ingredients:
Amount Ingredient
RASPBERRY VINAIGRETTE ----------------
1/4 cup extra-virgin olive oil
1 tbl raspberry vinegar
2 x dried apricots, very finely chopped
1/4 tsp coarse salt
1/8 tsp freshly ground pepper
----------------- REMAINING INGREDIENTS ----------------
3 tbl extra-virgin olive oil
1 lrg shallot, finely chopped
8 oz chanterelles or other mushrooms, sliced
1/4 tsp chopped fresh thyme or pinch of dried
5 tbl dry white wine, up to 6
1/4 tsp coarse salt
1/8 tsp freshly ground pepper
Instructions:
Instructions: 4 SERVINGS DAIRY-FREE

Chef Bob Williamson of Quail Valley Lodge in Monterey. Calif. always uses half a dozen varieties of exotic mushrooms-or more, depending on the season-in his creative menus. This salad features one of his personal favorites, the chanterelle. If you eat dairy products, goat cheese sprinkled on top makes a rice finishing touch.

Vinaigrette: In large glass or ceramic bowl, whisk together all ingredients until well combined. Set aside to let flavors blend.

Meanwhile, in medium skillet, heat oil over medium-high heat. Add shallot and cook, stirring often, until tender, 1 to 2 minutes. Add mushrooms and thyme and cook, stirring often, until tender and they begin to release their juices, 4 to 5 minutes, adding wine as needed to prevent scorching.

Remove from heat. Season with salt and pepper.

Add lettuces to vinaigrette and toss to coat. Divide among plates, then spoon mushrooms on top. Serve warm.

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