FRESH MUSHROOM SALAD
In a medium bowl, combine the wine vinegar, garlic, and chives; with a wire whisk, gradually whisk in olive oil, blending until smooth. Season with salt and pepper to taste. Add mushrooms, coating well with dressing. Cover and refrigerate for 3 to 4 hours to blend flavours, stirring occasionally.
To serve, arrange crisp greens on salad plates, dividing evenly. With a slotted spoon, spoon mushroom mixture onto salad plates lined with greens, draining off any excess dressing. Garnish each salad with tomato wedges, hard-cooked egg slices, if desired, chopped green, sweet red, and yellow pepper, and a sprig of watercress, if desired.
Variation: Add some thinly sliced green onion to mushrooms.