An elegant salad is the way to begin a special meal. This Yom Tom try our green salad topped with a warm mushroom dressing.
2 tablespoons olive oil, divided
1 small onion, halved and sliced
1 pound white or cremini muhrooms, quartered
2 cloves garlic, minced or crushed
1/2 teaspoon dried thyme
3 tablespoons dry wine
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 cups baby salad greens, or romaine hearts
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add mushrooms and cook, stirring, until they release their juices, 10 to 12 minutes.
Add garlic and thyme and stir until fragrant, about 30 seconds. Add wine and cook until mostly evaporated, about 3 minutes. Stir in the remaining 1 tablespoon oil, lemon juice, salt and pepper and continue cooking for 1 minute more. Place greens in a large bowl or on individual plates and top with dressing. Toss to coat.