Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Blueberry Vinaigrette 12 Leaves red oak-leaf lettuce
-Dressing (recipe follows) 8 Leaves Belgian endive
2 tb Butter 4 Small leaves radicchio
1/4 lb Assorted cultivated wild 8 Pitted ripe olives
-mushrooms, sliced 1/2 3 1/2-oz package enoki
12 Leaves Bibb lettuce -mushrooms

1. Prepare Blueberry Vinaigrette Dress- ing and set aside.

2. In large skillet, heat butter over medi- um heat; add mushrooms and
saute, stirring gently, just until tender-about 2 minutes. Pour
dressing into skillet with mushrooms; cook and stir over low heat
just until warmed. Remove from heat.

3. To arrange salad, divide Bibb lettuce, oak-leaf lettuce, endive,
radiechio, and olives among 4 plates; divide warm mushrooms with their
dressing and enoki mushrooms onto greens and serve.

Blueberry Vinaigrette Dressing: In blender, blend 1 C fresh or thawed
frozen blueberries, 1/2 C white-wine vinegar, and 1/4 C sugar until
smooth. Strain into a cup.

Country Living/Sept/93 Scanned fixed by DP GG

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