Warm Mushroom Salad

Source: Somewhere in my right brain
Serves: 2

4 oz fresh morel mushrooms, brushed clean and sliced
1 large clove garlic, minced
1 T butter
1 T extra-virgin olive oil
Salt & Pepper
Splash of red wine vinegar or sherry vinegar
1 medium head butter lettuce, washed, dried, and leaves separated
2 oz prosciutto, thinly sliced
Shaved Parmesan Cheese

Heat butter and olive oil in a medium skillet over medium-high heat. Add the garlic and saute 30 seconds to flavor the oil (do not let it get brown). Add mushrooms and saute until the mushrooms soften and release their liquid. Turn heat to high and add vinegar. Cook until juices have reduced by about 1/4. Season to taste.

Arrange lettuce on two plates. Divide the prosciutto over the lettuce. Spoon warm mushroom mixture over the salad. Sprinkle with shaved parmesan cheese. Serve immediately with crusty bread.