Ingredients: 2 tablespoons olive oil 1 tablespoon water 2 teaspoons balsamic vinegar 1 teaspoon dijon mustard 1 teaspoon minced shallots 1 tablespoon chopped fresh basil 1/2 teaspoon granulated sugar 1/4 teaspoon black pepper 1/8 teaspoon salt 1 tablespoon olive oil 6 shiitake mushrooms, sliced 6 cups mixed exotic greens

Recipe Info Category: Salads Rating: 4 Contributor: Jack Lynch

Whisk first nine ingredients in small bowl to blend. (Vinaigrette can be prepared 4 hours ahead.) Cover and refrigerate.

Bring to room temperature and whisk well before using.

Heat 1 tablespoon of olive oil in small, heavy skillet over medium heat.

Add mushrooms and saute 2 to 3 minutes until tender.

Place greens in a large bowl and add vinaigrette.

Toss to coat, garnish with mushrooms.