Ingredients

• 2 tablespoons olive oil
• 2 portobello mushrooms, stems removed, cleaned with a brush and cut into 1/4-inch slices
• 12 chanterelle mushrooms, cleaned with a soft brush
• 2 tablespoons minced garlic
• Salt and freshly ground pepper, to taste
• 4 cups mizuna greens, rinsed well and dried
• White Truffle Vinaigrette, recipe follows
• 1/4 cup sage leaves, cut into chiffonade
• 2 tablespoons chopped shallots
• 1/4 cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 3/4 cup extra virgin olive oil
• 1 tablespoon white truffle oil
• Salt, to taste
• Pepper, to taste

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Instructions

1. Heat oil in large pan over high heat until almost smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1 minute. Divide mizuna and mushrooms among 4 plates. Drizzle with the White Truffle Vinaigrette and sprinkle with sage.
2. Place shallots, vinegar and mustard in a blender and blend until smooth. With the motor running add olive oil and blend until emulsified. Add truffle oil, salt and pepper and blend for 2 seconds more.