Wild Mushroom Salad with Micro Greens, Pecans and Aged Balsamic Vinegar

This recipe serves:  4

3 cups wild mushrooms (chantrelle, lobster, coral, or matsutakes)
2 tablespoons unsalted butter or 1/4 cup Moroccan olive oil
4 tablespoons minced shallots
1 teaspoon minced garlic
1 teaspoon chopped thyme
1/8 cup aged balsamic vinegar
1/4 cup olive oil
3 cups micro greens or garden greens (red oak leaf preferred)
salt and pepper to taste
1/4 cup fried pecans
1. In a small saute pan, heat butter until golden brown over medium to high heat. Add the mushrooms, saute until colored. Add shallots, garlic and thyme and lightly brown. Add the balsamic vinegar and incorporate the olive oil. Season to taste with salt and pepper. Remove from heat and reserve.

2. Toss greens with some of the vinaigrette and arrange on a plate with the mushroom around it.

Serving Size: 1 cup

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