Sunset Magazine Reader Recipe April 2015  Marilyn Ritchie Serves 4

5 oz mixed Greens, use a combo of Lettuce, Arugula, Savoy Cabbage, and Spinach
(And I think I would probably use more than just 5 oz)
2 cups shredded Rotisserie Chicken
3 TB Olive Oil, divided
1/2 lb. Mushrooms, sliced
1 tsp Garlic, minced
3 Tb Balsamic Vinegar
1 TB Dijon Mustard
1/4 cup Red Onion, thinly sliced (the Spring Onions in the share are perfect)
4 oz Goat Cheese, crumbled
1/4 cup toasted Pine Nuts

Put greens and chicken in a large serving bowl; set aside.  Heat 1 TB oil in a large frying pan over medium-high heat.  Add mushrooms and garlic and cook until browned and fragrant about 5 minutes (longer if mushrooms give off a lot of water).  Add remaining 2 TB oil, the vinegar, and mustard, stirring to combine.  Cook until mixture start to boil. Pour over greens, tossing to coat.  Top with onion, goat cheese, and pine nuts.  A little bit of chopped orange chunks would be a lovely addition to this salad!