Warm Kale and Caramelized Mushroom Salad

½ cup (120ml) extra-virgin olive oil, divided

1 pound ( 450 g) assorted cultivated and/or wild mushrooms ( cremini, shiitake, oyster, chanterelle, porcini, etc.), trimmed of woody stems and thinly sliced

1 tablespoon ( 15 g) unsalted butter

Kosher salt and freshly ground black pepper

2 medium shallots, thinly sliced (about ½ cup)

¼ cup (60ml) dry sherry

4 cups (5 ounces; 140 g) baby kale (or use large kale, cut out and discard the rib and finely shred the leaves)

3 tablespoons (45ml) sherry vinegar

2 teaspoons (10ml) Dijon mustard

2 teaspoons (10ml) honey

3 ounces ( 85 g) fresh g oat cheese, crumbled (optional)

Directions at seriouseats.com

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