Semi Wilted Mixed Greens & Mushroom Salad with White Truffle Oil

Today we had the first salad from my garden. I purchased the tomatoes and mushrooms. The greens are arugula, red leaf and romaine leaf lettuce. The romaine forms a loose head so I can break off the outer leaves and it will keep growing. The same is true for the red leaf lettuce and I did the same for the arugula. I thought the arugula might be bitter because it's trying to bolt but it was not bitter at all.

Here you can see the red leaf and romaine leaf and arugula. I removed the leaves from the stems of the arugula. I washed the leaves very well since I think the squirrels have been digging in the soil. I broke the lettuce leaves in bite sized pieces.

Here are the tomatoes I used which I cut in half and put in with the greens. The mushrooms are a mixture of baby bells, oyster, and shitake. I sauteed them in butter then sprinkled them on the greens and tomatoes. The sauteed mushrooms wilt the leaves just slightly.

I drizzled a small amount of white balsamic vinegar and white truffle oil. (I'd splurged on the white truffle oil some time ago and didn't know how I'd use it). It gives an earthy flavor to the salad. Don't add too much dressing because the mushrooms release moisture after being sauteed. At the end I added some grated parmesan cheese. This was so delicious. Nothing better than home grown. I could have added some golden raisins and chopped nuts, maybe next time. Thanks for reading and for all your comments.