Avocado tomato and mushroom salad

Yield: 4 Servings

Measure Ingredient
2 \N Tomatoes (hot-house or beefsteak) OR Plum tomatoes
2 \N Avocados; cut in half, seed removed, peeled
⅓ cup Virgin olive oil
12 mediums Shiitake mushroom caps (if using dried mushroom caps, soak to reconstitute)
1 tablespoon Finely minced garlic
1 tablespoon Finely minced shallots
¼ cup Red wine vinegar
½ teaspoon Salt
\N \N Freshly ground pepper

SLICE THE TOMATO AND PEELED AVOCADO from stem to tip and fan on plates.

Just before serving, heat the olive oil in a medium skillet over medium heat, add the mushrooms and cook, covered, for 5 minutes. Add the garlic, shallots, vinegar and salt. Cook, covered, 1 minute more. Remove the mushrooms and arrange over the avocado and tomato. Give a few turns of the peppermill over each salad as desired. Distribute the dressing equally on the salads.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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