125 ml olive oil 1/2 cup
50 ml vinegar 1/4 cup
30 ml dijon mustard 2 tbsp
1 clove garlic, minced
salt & pepper to taste
1 butterhead lettuce, torn into bite size pieces
115 g monterey jack cheese, shredded 1/4 lb
250 g fresh mushrooms 1/2 lb
30 ml butter 2 tbsp
Prepare salad dressing by combining oil, vinegar, mustard, garlic, salt and pepper. Mix well.
In a large bowl; mix lettuce, cheese and dressing in a bowl. Immediately, saute the mushrooms in butter until very hot and spoon over salad so the hot mushrooms melt cheese. Serve immediately.
Serves 4