1 Butter lettuce,large

3 c Spinach leaves

4 1/2 tb Oilve oil,extra-virgin

1/2 tb Lemon juice

1 Garlic clove,small,pressed

1/2 ts Mustard,Dijon-style

Seasoned salt(opt) 2 c Shiitake mushrooms,sliced

1/4 c Basil leaves,fresh

1 ds Sea salt(opt)

1. Wash and thoroughly dry the lettuch and spinach. In large salad

bowl, use a wire whisk to whip 4 T. olive oil, lemon juice, garlic, mustard and seasoned salt to taste until thick and yellow. Set aside. 2. Place remaining 1/2 T. oil and shiitake in a skillet. Saute,

stirring to prevent scorching, then add any reserved shiitake soaking water as 20 to 30 minutes. 3. Tear lettuce and spinach into bite-size pieces, into dressing salad bowl, removing heavy center stalks from lettuce. Toss well. Serve on individual plates with a large spoonful of basil shiitake as a topping.