Greens and Wild Mushroom Sage Salad

Salad:
12 oz Spring Mix, Arugula, Radicchio or other favorite greens
12 oz assorted Wild Mushrooms sliced thin
1 oz Pimento's, diced and drained
1 Sweet Vidalia onion sliced thin in half moon shape

Arrange rinsed and dried Spring Mix or your chosen greens on chilled plates.
Divide the mushrooms and spread evenly over the greens. Sprinkle a small amount of Pimento and a scant few slices of onion on each salad. Keep chilled until ready to serve.

Vinaigrette:
1 Tablespoon fresh lemon juice
1/3 cup Olive Tap White Balsamic Vinegar
2/3 cup Olive Tap Wild Mushroom Sage Olive Oil
1 Tbsp prepared Dijon mustard
Sea Salt and Fresh Ground Black Pepper

In a bowl, whisk the vinegar, lemon juice, mustard, salt, and pepper till smooth. Slowly add the Wild Mushroom Sage Olive Oil in a thin stream, whisking constantly until completely emulsified. When ready, remove the prepared salad from the refrigerator. Whisk Vinaigrette again, and pour over the prepared salads. Serve immediately.
Serves 6-8