Red, Green and White Salad

Ingredients

• 1/4 cup olive oil
• 3 Tbsp balsamic vinegar
• 1 Tbsp honey
• 1 tsp Dijon mustard
• 3/4 tsp salt
• 1/4 tsp black pepper
• 12 oz mushrooms (Portabello, if possible)
• 4 beets sliced very thinly
• 12 cups mixed greens (4 cups each baby kale, spinach, and arugula)
• 1/4 cup chopped roasted pistachios
• 1/4 cup chopped walnuts

Preparation

1. In a large bowl, whisk 3 tbsp each oil and vinegar, then add honey, mustard, 1/4 tsp salt and 1/8 tsp pepper.  Set aside
2. In a large skillet, heat 2 Tbsp oil. Carefully stir in sliced mushrooms.  Cook, stirring every few minutes, until mushrooms soften and begin to brown slightly (just under 10 minutes)  Season with 1/4 tsp salt and 1/8 tsp pepper
3. Toss mushrooms, remaining ingredients, and 1/4 tsp salt in bowl with dressing