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Hot Mushroom Salad
1/2 cup olive oil 1/4 cu tarragon vinegar 2 to 3 t. Dijon mustard 1 clove garlic, minced Salt and pepper to taste 1 head butter lettuce, torn into bite sized pieces 1/4 lb. Monterey Jack cheese, shredded 1/2 lb. fresh mushrooms 2 t. butter
Set salad plates in freezer for at least one hour. Make salad dressing by combining oil, vinegar, mustard, garlic, salt and pepper in a screw top jar. Shake well. Mix the torn lettuce, cheese and dressing in a bowl. Place on cold salad plates. Immediately saut� the mushrooms until very hot and spoon over salad so the hot mushrooms melt cheese. Serve fast to 4. source: The Best of Bridge