Wild Mushroom Salad With Corn Mustard Dressing Recipe

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Nutrition per serving    (USDA % daily values)
CAL
398
FAT
113%
CHOL
0%
SOD
10%

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Ingredients for 6 servings

Shaved Parmesan or dry Jack cheese

Fried capers

Corn Mustard Dressing

Honey Lemon Vinaigrette

2 tablespoons finely chopped shallots

6 tablespoons seasoned rice vinegar

1 1/2 pounds wild mushrooms such as oyster, chanterelle, alba or best available

1 tablespoon Dijon mustard (or to taste)

4 tablespoons fragrant honey

8 cups loosely packed mixed young savory greens such as arugula, cress, mizun and, tat soi

4 tablespoons olive oil

1/4 cup double strength, unsalted chicken or vegetable broth

3 tablespoons clarified butter or olive oil

4 tablespoons fresh squeezed lemon juice

2 tablespoons finely chopped shallot

Fresh dill sprigs

1/2 cup Spectrum Naturals unrefined corn oil (found in health food stores)

2 teaspoons poached garlic

Sea salt and freshly ground pepper, to taste

1 teaspoon fresh lemon juice

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