From Recipes from America’s Small Farms

¾ cup extra virgin olive oil

½ cup balsamic vinegar

2 garlic cloves, pressed

2 tsp honey

½ tsp paprika

1 ½ cups sliced white or cremini mushrooms

3 cups Lacinato Kale, washed and torn into pieces

2 cups mixed greens

Salt and freshly milled black pepper

8 to 12oz firm chevre (goat cheese) sliced or crumbled

¼ cup pistachios, toasted

Whisk together the oil, vinegar, garlic, honey, and paprika in a small bowl.  Bring ¼ cup of the mixture to a boil in a medium saucepan over medium heat.  Add the mushrooms and cook for 2 minutes.  Add the kale and cook, stirring once or twice, just until it begins to wilt.

Toss the hot mixture with the greens in a large bowl; add salt and pepper to taste.  Divide the greens among 4 serving plates; top with the chevre and toasted pistachios.  Serve immediately; which the remaining balsamic vinaigrette and pass to drizzle over the greens