Swiss and Hot Mushroom Salad

This is so yummy - I have also subbed in gouda, emmental, edam, and monterey jack cheeses for the swiss. From "Breasts of Friends" cookbook!

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1  large head of lettuce
• 1⁄3 cup tarragon vinegar
• 3  tablespoons Dijon mustard
• 2  garlic cloves, minced
• 2⁄3 cup olive oil
•  salt and pepper
• 2  cups swiss cheese, shredded
• 3⁄4 lb fresh mushrooms, sliced
• 2  tablespoons butter

Directions

1. Set salad plates in freezer for at least an hour.
2. Blend vinegar, mustard, garlic, oil, salt and pepper.
3. Tear lettuce and toss with dressing. Put on cold plates and put cheese on top.
4. Saute mushrooms in butter and while hot, spoon over the salad and serve immediately!