Instructions

Wild Mushroom Salad Dressing, and set aside.
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In a small bowl, combine the flour and 1 tablespoon Creole Seasoning. In another bowl, combine the bread crumbs with the remaining 1 tablespoon Creole Seasoning. In a third bowl, beat the eggs with the milk
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Stem the mushrooms and dredge them in the seasoned flour, dip them in the egg wash, then dredge them in the seasoned bread crumbs, coating each mushroom thoroughly.
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Heat the oil in large skillet over high heat. When the oil is hot, fry the mushrooms in two batches until golden, for about 2 to 3 minutes. Remove them and drain on paper towels.
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Toss the greens in a salad bowl with the dressing, the fried mushrooms, and 2 tablespoons of the Parmesan.
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To serve, divide the salad into 4 bowls and grind 1 turn of black pepper over each. Sprinkle each salad with 2 tablespoons of the Parmesan
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Yield: 4 salad servings