Warm Mushroom Salad with Endive & Watercress

From Good Housekeeping

Photo by James Baigrie

Total time: 20 minutes

Makes 4 first-course servings

1 Tbsp. olive oil

2 packages (4 oz. each) mixed sliced wild mushrooms

Salt and pepper

2 medium heads Belgian endive

1 bag (4 oz.) baby watercress

1/3 cup white balsamic vinegar

1 tsp. sugar

1 Tbsp. reduced-sodium soy sauce

1/4 cup hazelnuts (filberts), toasted and chopped

1. In 10-inch skillet on medium-high, heat oil until hot. Add sliced mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; cook 5 minutes, or until browned and tender, stirring occasionally.
2. Meanwhile, cut endive crosswise into 1-inch-wide slices. In large serving bowl, toss endive and watercress.
3. Transfer mushrooms to bowl with greens. Add vinegar and sugar to skillet; cook over medium heat about 2 minutes, or until vinegar thickens slightly (be careful not to cook or vinegar will burn). Remove skillet from heat; stir in soy sauce. Add to bowl with watercress mixture and toss to coat. Sprinkle with hazelnuts.

Tip: Hazelnuts have a bitter, papery, dark-brown skin that clings tightly to the nut meats. To remove the skin: After toasting nuts in a 350°F oven for 10 to 15 minutes, or until fragrant, place them in a kitchen towel and rub off as much skin as possible.