Mixed Greens, Nori Rolled Avocado and WarmMushrooms with Sesame Vinaigrette

makes 4-6 servings

Sesame Vinaigrette:
2 large garlic cloves, peeled
1/4 c. (60 mL) finely chopped fresh cilantro
1/4 c. (60 mL) finely chopped fresh chives
1 heaping Tbsp. (15 mL) Dijon mustard
1/4 c. (60 mL) rice wine vinegar
1 Tbsp. (15 mL) soy sauce
1/2-2/3 c. (125-150 mL) olive oil
1/4 c. (60 mL) toasted sesame seeds
Salt and freshly ground black pepper to taste

Salad:
1 avocado, just ripe, peeled, cored
2 sheets nori*
1/2 lb. (250 g) brown and/or wild mushrooms (such as Portabella, Shiitake or oyster)
1 Tbsp. (15 mL) olive oil
Salt and freshly ground black pepper to taste
4-5 c. (1-1.25 L) mixed greens (such as spinach, arugula, watercress, radicchio, Belgian endive, sorrel), washed and dried
4-5 radishes, sliced
1 tsp. (5 mL) black sesame seeds, for garnish

*Nori are sheets of dried seaweed usually used in sushi. They are available in packages in the ethnic foods section.

To make vinaigrette: Combine, garlic, cilantro, chives, mustard, vinegar and soy sauce in a food processor. Process until smooth. With the motor running, slowly add the olive oil until smooth. Add sesame seeds and pulse until mixed. Season with salt and pepper. Set aside until serving. To make salad: Slice avocado into 8 equal pieces. Cut each sheet of nori into 4 squares. Place an avocado slice in one corner of a nori square and roll it up like a cone. Repeat with remaining nori and avocado. Set aside. Sauté mushrooms in the olive oil for approximately 5 minutes. Season with salt and pepper. Arrange greens and radishes on a platter. Place avocado cones so they rise up out of the salad. Spoon the warm mushrooms on top. Drizzle the vinaigrette over everything. Sprinkle with sesame seeds and serve immediately.

Calories: 365; Protein 6.7 g; Carbohydrate 17 g;
Fibre 6.3 g; Fat 33 g/serving

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