warm mushroom salad with balsamic reduction vinaigrette

I use the 'base' of this salad many different ways. The below recipe is the 'italian' version, but another great way to serve it is by eliminating the prosciutto and adding roasted asparagus, goat cheese and pine nuts. It's a new way to do a 'warm' dressing and very tasty. If you don't like balsamic vinegar you could use red wine vinegar - but remember the dressing won't get syrupy. I never thought Brian would enjoy this - and it's now a staple in our house! If you can't find arugula, spinach works great too.

origin - combination of two recipes from Ina Garten and 'Lumiere Light'.
difficulty - simple

blend of arugula and spinach or any combination of salad greens that include arugula
prosciutto thinly sliced into strips
shaved parmesean cheese

2 tbsp olive oil
6-12 oz baby portobello or cremini mushrooms sliced(depending on how many people)
1-2 shallots chopped (not too finely)
2/3 - 1 cup balsamic vinegar
2-3 tbsp honey
salt/pepper to taste

Arrange the greens, prosciutto and parmesean cheese onto plates. Heat olive oil on medium to high heat in skillet and cook mushrooms and shallots until almost all of the liquid has evaporated and mushrooms are cooked - if it gets to dry before they are finished I often add a splash of white wine. Top each salad with the warmed mushrooms. Return pan to heat (don't clean it!) and add the balsamic vinegar and honey on medium heat. Reduce by approximately 1/3 or until the sauce is slightly syrupy. Don't worry if it doesn't get thick enough. Add salt and pepper to taste - even add more honey if it's too tart. Drizzle over the salads and eat!