Crispy Salami Salad - cooking recipe

Ingredients

1/4 lb thinly sliced salami
6 tablespoons extra virgin olive oil
1 (6 ounce) package portobello mushroom caps, gills scraped
1 (9 ounce) bag mixed greens
1 tablespoon balsamic vinegar
salt and pepper

Preparation

In a large skillet, cook the salami over medium heat until just browned, about 3 minutes per batch; drain on paper towels.
In the skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms, season with salt and pepper and cook, turning until tender, about 8 minutes; thinly slice and transfer to a large bowl.
Add the mixed greens, vinegar, salami and remaining 1 tablespoon olive oil to the mushrooms, season with salt and pepper and toss.