Marinated Mushroom Salad
1 T. OLIVE MILL Cherry Balsamic
1 t. Dijon mustard
¼ t. dried oregano
¼ t. dried tarragon
1/8 t. salt and pepper
2 T. OLIVE MILL Olive oil, such as Kalamata
1 ½ cup sliced fresh mushrooms
½ cup cherry tomato halves
8 pitted ripe olives, halved
Lettuce
In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives tossing to coat. Cover and refrigerate 1 hour. Toss with lettuce as desired.
