Ingredients
1/8 c. Oil (olive or vegetable)
1/8 c. Balsamic vinegar
1 shallot, minced
2 cloves garlic, minced
6 Monterey mushrooms, sliced
3 Tbs butter
1 large container of Arugala- Baby Spinach mix (either or)
1 small roll seasoned Chevre, crumbled
1 Tbs capers (optional)
3 scallions, chopped for garnish
Preparation
Melt butter in a sauce pan on medium high. Add garlic and mushrooms. Saute until golden.
In a mixing bowl, toss salad leaves with vinaigrette (the oil and vinegar) until evenly coated. Transfer to serving bowl, garnish with sauteed vegetables, capers, Chevre, and scallions
