Mixed Green Salad with Dijon-Red Wine Vinaigrette
(makes dressing for 4 side salads)
- 1 T. red wine vinegar
- 3/4 t. Dijon mustard
- 1/4 t. minced garlic
- 3 T. extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Mixed greens
- Small handful of fresh herbs, such as basil used here
- Shaved Parmesan cheese
Assemble salad using pre-packaged mixed greens topped with shredded herbs, shaved Parmesan, and vinaigrette.
Heat a drizzle of olive oil in a skillet over medium heat. Add desired amount of sliced white button or cremini mushrooms and chopped shallots in an even layer across the pan. Sprinkle with dried basil, salt and pepper to taste. Saute until mushrooms are lightly browned, flipping once during cooking.