Fall Green Salad With Roasted Mushrooms And Pear Vinaigrette

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Washington Post


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8 ounces assorted mushrooms, such as trumpet, oyster, cremini and button, cleaned and cut into slices

3 tablespoons olive oil

1/4 teaspoon salt

1 ripe Bartlett pear, peeled and cored

1/2- to 3/4-inch piece peeled ginger root, grated (2 teaspoons), or to taste

2 tablespoons white wine vinegar

1/8 teaspoon sugar

Freshly ground black pepper

5 ounces assorted salad greens (about 6 loosely packed cups)

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