Recipe for Warm Potato and Mushroom Salad 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 lb russet potatoes peeled, cut into 1/8-inch-thick slices,patted dry.
2 tbl plus 2 teaspoons extra-virgin olive oil
4 lrg button mushrooms sliced
1/4 lb fresh shiitake mushrooms stemmed, quartered
1/4 cup minced fresh parsley
1 lrg garlic clove minced
3 tbl Sherry wine vinegar or red wine vinegar
2 tbl chicken stock or canned low-salt broth
8 cup torn mixed greens
Instructions:
Instructions: Preheat oven to 425F. Toss potatoes with 2 teaspoons oil in large bowl.

Season with salt and pepper. Arrange potatoes in single layer on nonstick

baking sheet. Bake until crisp and golden, turning occasionally, about 25

minutes.

Heat 1 tablespoon oil in large nonstick skillet over high heat. Add mushrooms; saute until golden, about 4 minutes. Add parsley and garlic; stir 1 minute. Transfer to plate. Add vinegar and stock to skillet; boil

until reduced by half, about 1 minute. Cool slightly. Whisk in remaining

1 tablespoon oil.

Toss greens and chives in large bowl with 2 tablespoons warm vinaigrette.

Divide greens among plates. Arrange potato slices in circle atop greens on each plate. Mound mushrooms in center. Drizzle remaining vinaigrette over and serve.

Serves 4.

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