Warm Potato and Mushroom Salad

Ingredients

• 4 large mushrooms sliced
• 0.3 cup parsley fresh minced
• 0.3 pound mushroom caps fresh stemmed quartered
• 1 large garlic clove minced
• 8 cups the salad mixed
• 2 tablespoons chicken stock see canned
• 2 tablespoons olive oil extra virgin extra-virgin
• 3 tablespoons sherry vinegar 
• 1.5 pounds baking potatoes peeled cut into 1/8-inch-thick slices, patted dry.

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 425°F. Toss potatoes with 2 teaspoons oil in large bowl. Season with salt and pepper. Arrange potatoes in single layer on nonstick baking sheet.
2. Bake until crisp and golden, turning occasionally, about 25 minutes.
3. Heat 1 tablespoon oil in large nonstick skillet over high heat.
4. Add mushrooms; sauté until golden, about 4 minutes.
5. Add parsley and garlic; stir 1 minute.
6. Transfer to plate.
7. Add vinegar and stock to skillet; boil until reduced by half, about 1 minute. Cool slightly.
8. Whisk in remaining 1 tablespoon oil.
9. Toss greens and chives in large bowl with 2 tablespoons warm vinaigrette. Divide greens among plates. Arrange potato slices in circle atop greens on each plate. Mound mushrooms in center.
10. Drizzle remaining vinaigrette over and serve.
11. Per Serving: calories, 249.80; fat, 10.06 g; sodium, 35.72 mg; cholesterol, 0 mg
12. Bon Appétit