Salad of Marinated Mushrooms, Red Grape, Yellow and Red Cherry Tomatoes and Toasted Walnuts

1. Slice the mushrooms. If the space between the mushroom cap and stem is still sealed, it is a sign of freshness and there is no need to remove the stem before slicing the mushrooms. Cut off only a small slice at the base of the stem to remove the part that is slightly dry and discolored.
2. Cut the tomatoes in half. Mix the mushrooms and tomato halves together in a bowl.
2. In a small bowl whisk together the olive oil, vinegar, maple syrup, lemon juice, dill, oregano, cumin and several grinds of black pepper and salt.
3. Pour this vinaigrette over the sliced mushrooms and tomato halves and set the salad aside at room temperature for 30 minutes.
4. Just before serving the salad, separate and wash the leaves of mâche and refresh them by dunking them in ice water for a minute or two. Dry the leaves in a cotton dish towel or salad spinner.
5. Stir the walnuts into the mushrooms and tomatoes and divide the salad among plates.
6. Arrange leaves of mâche on each salad.

An Acknowledement: This recipe is adapted from one in Yotam Ottolenghi’s cookbook “Plenty” (2010).