ARAGULA AND SWEET RED PEPPER SALAD
This salad is complemented by Balsamic Vinaigrette. Recipe follows.

2 large heads romaine lettuce
2 bunches of Aragula
1 pound fresh mushrooms
3 large sweet red peppers
Balsamic Vinaigrette

Discard lettuce outer leaves; separate and rinse the inner leaves and thoroughly dry. Wrap and refrigerate. Remove aragula leaves from their stems, rinse and dry. Wrap and refrigerate. Remove mushroom stems from the mushrooms and reserve for another use. Wipe each mushroom cap with a damp paper, wrap and refrigerate. Cut away the stems and ribs of the red peppers; discard the seeds. Slice the peppers into fine julienne, wrap and refrigerate. To assemble, tear the lettuce leaves into bite size pieces and combine with the aragula. Divide among 6 chilled salad plates. Slice mushrooms and sprinkle evenly over greens. Arrange red pepper julienne over mushrooms. Drizzle each plate with balsamic vinaigrette and serve. Can be presented in a large salad bowl, tossed with the vinaigrette before serving. 6 portions.

BALSAMIC VINAIGRETTE

1 garlic clove unpeeled
1 tbsp prepared Dijon mustard
3 tbsp Balsamic vinegar
salt and pepper to taste
1 cup olive oil

Cut the garlic clove in halves and rub the cut sides over the inner surface of a bowl. Reserve the garlic. Whisk the mustard and vinegar together in the bowl. Season with salt and pepper to taste. Dribble oil into the bowl in a slow steady stream, whisking constantly, until dressing is creamy and thickened and all the oil has been incorporated. Taste and correct seasoning. Add reserved pieces of garlic; cover the bowl and let the dressing stand at room temperature until you need it. Remove garlic and rewhisk the dressing if necessary before using. Makes about 1 1/4 cups.