This recipe is from the TAG cookbook created by Rebecca Naumberg and Sori Klein. The cookbook is a fundraiser for Torah Acadamy For Girls and all proceeds go directly to TAG. To purchase one visit www.getyourdash.com or call TAG 718 471 8444. Mention that you saw the recipe on GKC and receive FREE shipping when ordering. Enter GKC in your order.

Contributed by Mom’s Pastries of Cedarhursts, New York

Mom’s Pastries has provided us with the recipe to their outstanding warm mushroom salad so you can recreate their delicious salad at home any time!

2 tablespoons olive oil
2 cups button mushrooms, sliced
Balsamic Glaze (recipe below)
1/2 pint cherry tomatoes, halved
15 roasted almonds
1 (8-ouunce) salmon fillet, cut into chunks
6 cups romaine pieces

Preparation
In a medium skillet, warm 1 teaspoon olive oil over medium heat. Sauté mushrooms until soft and add balsamic glaze, tomatoes and almonds. Continue cooking for 5 minutes, until slightly reduced.

Salmon
In a separate medium skillet, warm remaining olive oil over medium heat. Place salmon pieces in the pan and cook 2-3 minutes per side, until crispy.

Assemble
In a large bowl, combine tomato/almond mixture and romaine. Add in salmon and toss to combine.

Serving Option
This salad makes beautiful appetizer. Plate the salad components on individual plates and arrange salmon pieces on top. Drizzle any leftover glaze over salmon. This recipe server 4 as an appetizer.

Balsamic Glaze
1/3 cup balsamic vinegar
2 teaspoons mustard
2 teaspoons honey