Mixed Greens with Walnuts

Ingredients:

• 1 small head boston lettuce
• 1 small head bibb lettuce
• 1 small heat romaine lettuce
• 1 1/4 cups walnuts, coarsely chopped
• 2 tablespoons butter or margarine
• 1 3/4 teaspoons salt, divided
• 2 large shallots, halved
• 2 tablespoons white wine vinegar
• 2 teaspoons sugar
• 1/2 teaspoon ground white pepper
• 1 teaspoon dijon mustard
• 1 cup olive oil
• 2 (8oz ea) packages sliced fresh mushrooms

Instructions:

Rinse the lettuces and separate the leaves. Let the leaves stand in cold water to cover in a large bowl for 30 minutes. Drain well and pat dry with paper towels. Tear the leaves into bite sized pieces. Bake the walnuts in a shallow pan at 350° for 10 minutes or until toasted. Stir in the butter and 1/2 teaspoon salt. Pulse the shallots in a food processor until minced. Add the remaining 1 1/4 teaspoons salt, vinegar, sugar, white pepper and dijon mustard. With the processor running, pour the oil until thick. Add the walnuts and process until smooth. Toss the lettuce and mushrooms with 1/2 cup of vinaigrette, then top with the remaining walnuts. Serve with the remaining vinaigrette, if desired.