We still have garden fresh lettuce so I grabbed a head and let the warm mushrooms and cauliflower act as the oil for the dressing and mixed in some of our own homemade tart red wine vinegar. Next time, for a real full meal salad I will add some chopped bacon into the mushroom mixture and top the wilted leaves with shredded gruyère and soft, runny poached eggs. Sort of a wilted cauliflower lardon -- might just catch on.
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