Quesnel Farmer's Market, Quesnel BC


Hot Mushroom Salad

1/2 cup      Olive oil
1/4 cup      Tarragon vinegar
2-3 tbsp     Dijon mustard
1                 Garlic glove ,minced
                   Salt & pepper to taste
1                 Head butter lettuce, torn into bite size pieces
1/4 lb          Monterey jack cheese, shredded
1/2 lb          Fresh mushrooms
2 tbsp         Butter

Set plates in freezer for at least an hour. Make salad dressing by combining oil, vinegar, mustard, garlic, salt and pepper in a screw top jar. Shake well. Mix torn lettuce , cheese and dressing in a bowl. Place on cold salad plates. Immediately, sauté the mushrooms in butter until very hot and spoon over salad so the hot mushrooms melt the cheese. Serve fast to 4.

* If you don't have the tarragon vinegar I use white wine vinegar and add a tsp or so of dried tarragon or fresh.

Submitted By: Cathie Allen