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  SILVIA BIANCO http://www.chefsilvia.com)

Wedge of Iceberg Lettuce with Warm Balsamic Dressing and crispy shitake mushrooms

2 wedges of iceberg lettuce--from the center of the head
½ cup crumbled gorgonzola cheese
1 cup warm balsamic dressing
8 oz. shitake mushrooms---stems removed and medium sliced
¼ cup extra virgin olive oil
2 tablespoons of fresh chopped flat leafed Italian parsley
Salt and pepper to taste

Warm Balsamic Dressing

½ cup extra virgin olive oil
1 ½ tablespoons unbleached white flour
¼ cup white wine
¼ cup chicken broth
¼ cup balsamic vinegar

In a small saucepan heat oil over medium heat. Add the flour, stir until its all incorporated and then add the wine. Sir until it forms a smooth paste, slowly adding the broth. Continue stirring until the sauce is smooth and the broth has been incorporated. Add the vinegar and stir. Simmer the sauce for about 5 minutes, stirring occasionally. The dressing should be the consistency of caramel. If too thick, add a bit more broth.

While the dressing is reducing, place a large sauté pan over high heat, add the oil and heat until hot but not smoking. Add the mushrooms, season and cook, stirring only occasionally until golden and crispy--about 3-4 minutes. Now place a wedge of the lettuce on each plate. Remove the dressing from the heat and pour over each piece of lettuce. Top with the cheese, the mushrooms and sprinkle with the parsley.