Leafy Greens with Tomato, Mushrooms, Mozzarella and a Lemon Herb Vinaigrette

• 2 Tbsp lemon juice

• ¼ cup olive oil

• 1 Tbsp fresh parsley

• 1 tsp agave

• 1 Tbsp Dijon mustard

• Salt and pepper

• 6 crimini mushrooms, stems removed, sliced thin

• 3 cups mixed greens

• ¼ cup capers, drained

• 1 orb fresh mozzarella, sliced

• 1 heirloom tomato, diced

Combine lemon juice, olive oil, parsley, agave, mustard, salt and pepper to taste in a small jar. Shake to combine, then set aside.

Heat a saucepan over medium heat and add mushrooms. Cook undisturbed for several minutes until mushrooms start to sweat, then stir lightly and continue to cook until mushrooms appear uniformly moist and slightly shrunken. Pour onto a plate to cool.

Combine mixed greens, capers, mozzarella, tomato and mushrooms in a large bowl. Dress lightly and toss to evenly coat, then serve.