Warm Mushroom Salad

Look at a recipe and improvise...    Sometimes you won't always find what you think you are looking for, that is when you have the chance to be inventive. Buy what is in season and available and work around that.   Here is what I found at the Farmer's Market today.     

Warm Mushroom Salad 
 1/4 pound micro sweet pea shoots (use baby spinach, endive, or mesclun mix)    1/4 pound shitake mushrooms, sliced     1/4 pound baby brown button mushrooms, sliced   1 small red onion, sliced      1 small onion, sliced     1 glove garlic, chopped. 1/4 cup fresh sage, chopped   2 tablespoons balsamic vinegar    1/2 can broad beans,  fava beans or cannelloni beans     dash of sea salt and pepper olive oil, and a touch of butter.
Heat a little olive oil in a saute pan and slightly brown and soften onions, add garlic, do not burn. Add mushrooms and sage, salt and pepper, just a touch of butter.   Saute for few minutes until tender and fragrant.   Add the vinegar then the beans, saute for just another minute.Remove from heat. Serve on bed of greens.Yields 2 lunch size portions