450G MUSHROOMS THINLY SLICED, GLUG OF FINO OLIVE OIL, 15G UNSALTED BUTTER, 2 MEDIUM SHALLOTS THINLY SLICED, 1 INCH PIECE FRESH GINGER THINLY SLICED, 3 TBSPS FINO WHITE BALSAMIC, 140G KALE STALKS REMOVED AND FINELY SHREDDED, SALT AND PEPPER, 85G FETA CRUMBLED
4 TBSPS FINO OLIVE OIL, 4TBSPS FINO WHITE BALSAMIC, 2 TSPS DIJON MUSTARD, 2 TSPS HONEY
POUR A GLUG OF OLIVE OIL INTO A HEAVY BOTTOMED SAUCEPAN AND HEAT GENTLY - ADD THE SLICED MUSHROOMS AND COOK FOR ABOUT 10MINS UNTIL THEY ARE BROWNED. ADD THE BUTTER, SHALLOTS AND GINGER AND COOK FOR ANOTHER 5 MINS, STIRRING OCCASIONALLY. SEASON WITH SALT AND PEPPER AND THEN ADD THE WHITE BALSAMIC AND ALLOW TO SIMMER UNTIL THE LIQUID HAS MAINLY EVAPORATED.
USING A JAR ADD ALL THE DRESSING INGREDIENTS TOGETHER AND GIVE IT A SHAKE TO MIX.
PLACE THE KALE IN A LARGE BOWL AND TOSS WITH DRESSING SO IT IS LIGHTLY COATED. THEN ADD THE MUSHROOM, SHALLOT AND GINGER MIXTURE. TOSS AGAIN AND ADD MORE DRESSING AS REQUIRED. TOP WITH CRUMBLED FETA AND SERVE.
THIS RECIPE IS ADAPTED FROM A SIMILAR ONE BY EMILY AND MATT CLIFTON WHOSE PHOTOGRAPH I HAVE ALSO USED