Recipe for Warm Mushroom Salad with Pine Nuts and Tarragon 
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Yield:
1 servings
Ingredients:
Amount Ingredient
6 med -large mushrooms, about 250-300g
150 gm Mixed curly endive and radicchio, finely sliced
30 gm Rocket
2 x Shallots, chopped
1 tbl Hazelnut or walnut oil
3 tbl Pine nuts
----------------- TARRAGON MARINADE ----------------
3 x Garlic cloves, finely chopped
4 tbl Olive oil
4 tbl Balsamic vinegar
15 gm Fresh tarragon, coarsely chopped
Instructions:
Instructions: Light the barbecue or preheat a gas barbecue. To make the marinade, mix together the garlic, olive oil, half the vinegar and half the tarragon.

Place the mushrooms in a shallow dish, pour over the marinade and season.

Leave for 30 minutes.

Drain the mushrooms and cook caps down over a medium heat for 4-5 minutes.

Turn and cook the other side for the same time.

Meanwhile, combine the sliced endive and radicchio with the rocket and shallots. Toss with the remaining balsamic vinegar and the hazelnut or walnut oil.

Serve the hot mushrooms with the crisp greens, and sprinkle with the pine nuts and the remaining tarragon.

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