- Saute mushrooms and shallots in olive oil.
- Season with thyme and finish with balsamic vinegar.
- Serve over a bed of greens.
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Recipe developed by Chef Leslie Cairns
This versitile salad pairs well with grilled meats or pasta.
Servings per recipe: 4
Serving size: 1/4 of the salad (about 1 1/2 cups)