Yet Another Warm Salad

I know that I have posted a whole slew of these warm salads recently, and yet, here is another one. As a near vegetarian, salads do play an integral part in my daily food life and warm salads just feel more appealing at this time of year and - let's be honest - more like a meal year-round.

If you have cooked beets in the fridge, which I very often do during the fall and winter, this dinner comes together very quickly. I do not have measured ingredients for this, it was very much a "toss and go" operation, so please construct this based on your preferred portion size and enjoyment of beets!

Generous handful of hearty green leaves (I did a mix of baby spinach, baby kale, and red leaf lettuce)

Portion of beets, cut into bite-sized pieces

One small handful of assorted mushrooms, cut into bite-sized pieces ( I used a mixture of black trumpet mushrooms and oyster mushrooms)

Couple of Campari or cherry tomatoes, halved or quartered according to size

Sprinkling of crushed walnuts

As many dollops of Gorgonzola Dolce you feel is appropriate for your arteries

1 Tbsp olive oil

1 tsp red wine vinegar

1 tsp Dijon mustard

1 clove of garlic, peeled and crushed

Combine the leaves, beets and tomatoes in your serving bowl. Toss to combine.

Measure the oil into a small skillet. Add the garlic clove. Heat over medium -low heat until the oil around the garlic clove is bubbling.

Add the mushrooms to the pan and cook, you can raise the heat to medium, until the mushrooms are cooked through and have released all of their juices.

Remove from the heat and add the vinegar and mustard to the pan. Stir well to combine, remove the garlic clove, and pour over the salad in the bowl and toss to combine and slightly wilt the leaves.

Top with the cheese and nuts and dive in with a slice (or two...sigh...) of crusty bread.