Ingredients
INGREDIENTS
Extra virgin olive oil 6 tbsp.
Shallots, sliced thin 2 shallots
Fresh thyme 3 sprigs
White mushrooms, sliced thin ½ cup
Porcini mushrooms, sliced thin ½ cup
Fresh rosemary, shopped 1 tsp.
Sea salt ½ tsp.
Fresh cracked pepper, ground 1 tsp.
Garlic, minced 1 tsp.
Balsamic vinegar 2 tbsp.
Fresh parsley, chopped 1 tbsp.
Fresh chives, cut 1" long 7 chives
Fresh cilantro, chopped 1 tbsp.
Mixed salad greens 7 cups
Sour cream 4 tbsp.
Fresh shaved parmesan ¼ cup
Preparation
In a medium sauté pan, heat the olive oil over medium high heat. Add the shallots, and thyme. Saute for 2 minutes, stirring often. Add the mushrooms, rosemary, salt, pepper and garlic. Saute for 3-4 minutes until garlic and mushrooms are translucent. Deglaze the pan with the balsamic vinegar. Remove from the heat and let cool for 7 minutes. Toss fricassee together with the remaining herbs and salad greens. Divide among 4 salad bowls. Top with the crème fraiche and shaved parmesan. Serve immediately.
