BITTER GREENS WITH SAUTEED MUSHROOMS AND WARM ROSEMARY VINAIGRETTE (chicory, endive and radicchio, for four)

1-1/2 teaspoons minced garlic (about 1 large clove)

½ teaspoon dried rosemary, crumbled

¼ cup extra-virgin olive oil

½ pound cremini or white mushrooms, trimmed and quartered (about 3 cups)

2 tablespoons red wine vinegar, plus additional to taste if desired

1 medium head chicory, rinsed and spun dry (about 6 cups)

1 large Belgian endive, cut lengthwise into strips (about 1-1/2 cups)

1 head radicchio, shredded (about 2 cups)

1. In a heavy skillet cook the garlic and rosemary in 2 tablespoons oil over moderate heat, stirring, 30 seconds. Add mushrooms and salt and pepper to taste and cook, stirring, until tender, about 5 minutes.  Stir in 1 tablespoon vinegar and remove skillet from heat.

2. In a large bowl toss chicory, endive and radicchio with warm mushroom mixture. To skillet add 1 tablespoon vinegar, remaining 2 tablespoons oil and salt and pepper to taste and heat through, stirring.  Add hot dressing to salad and toss well.  Add additional vinegar if desired.

Serve with:  Potato soup with kielbasa and spinach