As the weather gets cooler, warm salads are very appealing. The balsamic vinegar in this recipe brings out the mushroom flavor.

Warm Mushroom Tomato Salad

Ingredients
1 tablespoon STAR Extra Virgin Olive Oil
1 1/2 cups sliced fresh mushrooms
1 cup Sunburst Cherry Tomatoes, cut in half
2 1/2 tablespoons STAR Extra Virgin Olive Oil
2 1/2 tablespoons STAR Balsamic Vinegar
salt and pepper to taste
1/4 cup Feta Cheese (we used herbed but plain will work as well)
1 (10 ounce) package baby greens mix

Directions
Heat 1 tablespoon of STAR Extra Virgin Olive Oil in a skillet over medium heat. Add mushrooms, and tomatoes, cook stirring until soft. Continue cooking until the juices from the mushrooms and tomatoes have reduced to about 3 tablespoons.

Stir in the remaining STAR Extra Virgin Olive Oil, STAR Balsamic Vinegar, salt and pepper until evenly blended. Turn off heat, and let cool until they are no longer hot - otherwise the greens will wilt too much.

Put the baby greens into a serving bowl, and pour the warm mushroom mixture over them. Top with the Feta Cheese.