Salad Of Bitter Greens With Sauteed Wild Mushrooms & Toasted Walnuts

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1/4 cup extra virgin olive oil

1 teaspoon balsamic vinegar

1 1/2 tablespoons red wine vinegar

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

5 cups mixed greens, including arugula and radicchio

1 garlic clove, minced

1/4 pound mixed mushrooms, including, if possible, chanterelles and porcini,

cleaned and left whole or cut into bite-size pieces

1 tablespoon minced Italian parsley

1/3 cup toasted walnut pieces

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