Recipe for Wild Mushroom and Mizuna Salad with White Truffle Vinaigrett 
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Yield:
4
Ingredients:
Amount Ingredient
2 tbl olive oil
2 x portobello mushrooms stems removed,
cleaned with a brush, and cut 1/4" slices
12 x chanterelle mushrooms cleaned with a
soft brush
2 tbl minced garlic
Salt to taste
Freshly-ground black pepper to taste
4 cup mizuna greens rinsed well, dried
----------------- WHITE TRUFFLE VINAIGRETTE ----------------
2 tbl chopped shallots
1/4 cup balsamic vinegar
1 tsp Dijon mustard
3/4 cup extra-virgin olive oil
1 tbl white truffle oil
Salt to taste
Freshly-ground black pepper to taste
----------------- GARNISH ----------------
Instructions:
Instructions: Heat oil in large pan over high heat until almost smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1 minute.

Divide mizuna and mushrooms among 4 plates. Drizzle with the White Truffle Vinaigrette and sprinkle with sage.

White Truffle Vinaigrette: Place shallots, vinegar and mustard in a blender and blend until smooth. With the motor running add olive oil and blend until emulsified. Add truffle oil, salt and pepper and blend for 2 seconds more.

This recipe yields 4 servings.

Comments: Original title as listed is "Wild Mushroom And Mizuna Salad With White Truffle Vinaigrette And Sage."

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