Ingredients

4 cups mixed mushrooms, such as cremini, shiitake and oyster
1/2 red onion, finely diced
4 cups mixed baby Asian greens, such as mizuna or tatsoi, or curly endive
1/3 cup crumbled feta cheese
1/3 cup chopped toasted pecans, walnuts or pine nuts (see note)
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeeze lemon juice
1 teaspoon Dijon or horseradish mustard
Salt and freshly ground black pepper

Directions

To prepare the salad,
preheat the oven to 350 degrees F.

Line a foil baking sheet or other large rimmed pan with parchment paper or foil, making
sure to cover the pan completely and over the rim so it catches all the juices from the
mushrooms.

Place the mushrooms in a single layer on the prepared pan, Bake for 15 to 20 minutes,
until they have started to soften and lose their juices. Carefully tip the pan to pour the
liquid into a bowl; set aside. Let the mushrooms cool slightly, then chop into bite-sized
pieces. In a medium bowl, toss the mushrooms with the red onion.

To serve, divide the greens among the plates and top with the warm mushrooms. Scatter the
feta and pecans over the mushrooms. Add the olive oil, lemon juice, and mustard to the
reserved mushroom juice, mix well, and season, to taste, with salt and pepper. Drizzle
over the salads and serve immediately.

Note: To toast the nuts, place them in a skillet over medium-high heat. Toss them
continuously in the skillet until they begin to turn a light golden color. Transfer the

nuts to a plate and spread them out in a single layer to cool.