Wild Mushroom Salad with a Corn Mustard Dressing

This is a pretty straightforward salad that is dependent on a few special ingredients to make it great. First is to use good mushrooms. Wild and cultivated exotic mushrooms have become much more readily available in recent years. Use the best selection that you can find. A supplier that I have worked with for many years in Northern California is Gourmet Mushroom (707) 823-1743 or www.mycopia.com who will ship a beautiful basket of exotics anywhere in the U.S. The second essential in this recipe is the corn oil. It's a very pure expeller extracted oil from corn that uses no solvent or preservatives and is absolutely delicious because it tastes and smells like corn (what a concept!). You can find it at health and natural food stores. It's not the usual oil found in supermarkets but a very special one made by a manufacturer that I'm especially fond of: Spectrum Naturals. Contact them at (866) 972-6879 or www.spectrumorganic.com.

Serves 6

3 tablespoons clarified butter or olive oil
1-1/2 pounds wild mushrooms such as oyster, chantrelle, alba or best available
Sea salt and freshly ground pepper
8 cups loosely packed mixed young savory greens such as arugula, cress, mizuna, tat soi
Honey Lemon Vinaigrette (Recipe follows)
Corn Mustard Dressing (Recipe follows)
Garnish: Fresh dill sprigs, fried capers, shaved parmesan or dry jack cheese

Heat the clarified butter in a large sauté pan and sauté the mushrooms until barely tender and still holding their shape. Season with salt and freshly ground pepper, set aside and keep warm.

Lightly toss the greens with some of the honey lemon vinaigrette and arrange attractively on plates with the mushrooms. Spoon the corn mustard dressing around and garnish with the dill sprigs, fried capers and cheese. Serve immediately.

Honey Lemon Vinaigrette

Makes 1+ cups

2 tablespoons finely chopped shallot
6 tablespoons seasoned rice vinegar
2 tablespoons fragrant honey
4 tablespoons fresh lemon juice
4 tablespoons olive oil

Whisk all ingredients together. Store covered and refrigerated up to 5 days.

Corn Mustard Dressing

Makes about 1 cup

2 tablespoons finely chopped shallots
2 teaspoons poached or roasted garlic
1/4 cup double strength, unsalted chicken or vegetable broth
1 tablespoon dijon mustard (or to taste)
1/2 cup or so Spectrum Naturals unrefined corn oil
1 teaspoon fresh lemon juice
Sea salt and freshly ground pepper to taste

Add shallots, garlic and stock to a blender and blend until smooth. Add mustard and slowly pour oil in with motor running until dressing is smooth and thickened. Stir in lemon juice and season with salt and pepper. Store covered in refrigerator up to 3 days.