Mushroom Salad

by Linda Houston

Combine the following ingredients and chill 24 hours:
4 cups fresh, cleaned Mushrooms, small buttons
1 tsp Crushed Chili Pepper, with seeds
1 tbsp Honey
1 tsp Dejon Mustard
1 tsp Lemon Juice
½ cup Extra Virgin Olive Oil
Salt and Pepper to taste

Before serving, add to mushroom mixture, and stir gently:
½ cup chopped Green Onion 8-10 Red Cherry Tomato wedges
½ cup grated carrots ¼ cup Pecans, coarsely chopped pieces

Spoon over clean, dry lettuce and spinach leaves.