Serves: A big salad plate Preparation time: 10m Baking time: 15m Ready in: 30m

Ingredients

½ pound curly endive, or other crisp curly green salad of your choice
5 large Pleurotus mushrooms
2 tsp. tablespoon toasted sesame seeds
a little olive oil, for brushing the mushrooms
salt

For the sauce

2 tsp. tablespoons balsamic vinegar
2 tsp. tablespoons brown sugar
plenty of excellent olive oil
1 clove of garlic
salt
Preparation method
step 1

Prepare the sauce. Pound the garlic in a pestle with a little salt until it becomes paste. Keep it in a saucer.

step 2
In a very small pan cook some balsamic vinegar and brown sugar until melted. Pour the mixture into a bowl and allow to cool thoroughly. Add the mashed garlic and salt them lightly. Add plenty of olive oil and stir quickly with a fork. Allow the mixture to stand.

step 3
Cook the mushrooms in the oven, after spreading on a little olive oil and salt modestly until lightly browned.

step 4
In a bowl put the chopped endive by hand, pour over the mushrooms and sprinkle with sesame seeds. Pour the sauce and serve.
Chef:Ilias Mamalakis
Source: Olive magazine
Photo: Giorgos Drakopoulos
Food Styling: Tina Webb