Recipe - Warm Mushroom Salad With Pine Nuts And Tarragon

6 Mediumlarge mushrooms;
about 250300g
150 g Mixed curly endive and
radicchio; finely cut or sliced up
30 g Rocket
2 Shallots; chopped
1 tablespoon Hazelnut or walnut oil
3 tablespoon Pine nuts

TARRAGON MARINADE
3 Garlic cloves; finely
chopped
4 tablespoon Olive oil
4 tablespoon Balsamic vinegar
15 g Fresh tarragon; coarsely
chopped
Salt and black pepper

Light the barbecue or preheat a gas barbecue. To make the marinade, mix
together the garlic, olive oil, half the vinegar and half the tarragon.
Place the mushrooms in a shallow dish, pour over the marinade and season.
Leave for 30 minutes.

Drain the mushrooms and cook caps down over a medium heat for 45 minutes.
Turn and cook the other side for the same time.

Meanwhile, combine the cut or sliced up endive and radicchio with the rocket and
shallots. Toss with the remaining balsamic vinegar and the hazelnut or
walnut oil.

Serve the hot mushrooms with the crisp greens, and sprinkle with the pine
nuts and the remaining tarragon.

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