Lenore Nolan-Ryan

WARM MUSHROOM SALAD
WITH SHALLOT VINAIGRETTE

January is the beginning of a new year. Resolutions regarding body and spirit are at the top of our list. We are gun-ho for the first few weeks in this new found excitement. How do we maintain the constant rhythm of this new found enlightenment while we maintain our "comfortable like an old pair of slippers" lifestyle? We don't. Our "comfortable pair of old slippers" lifestyle is what has gotten us into this feeling of being overwhelmed and not so comfortable. Take a deep breath, we are each walking this path at our own pace and finding a new way to embrace this New Year.

Saying No can mean saying Yes to Me!

Food is only one of the avenues in which we take care of ourselves. At least three times a day, we should say thank you to our bodies, our minds and our spirits in a way that is as "comfortable as that pair of slippers."…..So, let us begin, every month you can look forward to a new recipe to nurture your bodies, your minds and your spirits. Have a Happy, Healthy and Delicious New Year!

3 large shallots
2 cloves garlic
4 T. sherry vinegar
¾ c. chicken broth
Salt and black pepper to taste
6 oz. wild greens salad
¾ c. assorted fresh herbs such as basil, tarragon, dill, parsley
4 T. walnut oil
½ c. toasted walnuts
4 oz. goat cheese
1½ lbs. assorted fresh mushrooms such as cremini, porcini, morel, chanterelle, shiitake, oyster, portobello or domestic cleaned and quartered

In a small saucepan over high heat combine the vinegar half the shallots, garlic and broth and reduce to ¾ cups. In a large nonstick sauté pan over medium heat using nonstick spray. Add the remaining shallots and garlic and cook for one minute. Add the heartier mushrooms first and then the more delicate. Spray the mushrooms with the cooking spray before adding them to the pan. Season with salt and pepper. Continue to cook the mushrooms for 3-5 minutes until tender. Pour the shallot vinegar mixture over the mushrooms and deglaze the pan stirring with a wooden spoon to remove the browned bits. Toss the greens, herbs and walnut oil together. Divide the greens among the plates. Top with the warm mushrooms and their juices. Garnish with toasted walnuts and crumbled goat cheese.

Enjoy!

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