Ingredients

• shallot vinaigrette
• 1/3 cup minced shallots
• 1/3 cup red wine vinegar
• 1/4 teaspoon fine grain sea salt
• 4 tablespoons extra virgin olive oil
• 3 tablespoons extra virgin olive oil
• 1/2 pound sliced mushrooms
• 1/4 teaspoon fine grain sea salt
• 4 cups cooked black beans
• 3 celery stalks, chopped
• 1/3 cup sliced dried figs
• 1/3 cup chopped toasted almonds
• 1 big handful of shredded radicchio and/or kale
• micro greens or chopped chives to finish

Directions

1. Combine the shallots with the red wine vinegar in a small bowl. Allow to sit for ten minutes or so. Whisk in the salt, and olive oil. Taste and adjust if needed. If your vinaigrette is too harsh, add a small amount of honey or a sprinkling of sugar to take the edge off.
2. In the meantime, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and salt, and cook, stirring a few times along the way, until the mushrooms take on color and release their water. About 4 minutes. Remove from heat, and gently fold the beans, celery, figs, and almonds into the skillet with the mushrooms. Pour the shallot vinaigrette over everything, add the shredded radicchio/kale, and toss before serving.