This variation on a popular salad from New York's Orso restaurant can be served warm, or room temperature. If you can't grill or broil the mushrooms and onions, sauté them in very hot olive oil instead.

INGREDIENTS | SERVES 4

• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon good quality balsamic vinegar
• 1 tablespoon finely chopped shallots
• Kosher salt and freshly ground black pepper
• 2 medium red onions, peeled, cut into 12 1-inch rings
• ½ pound oyster mushrooms (“pleurots”), root ends trimmed, in small bunches
• 6 ounces frisee, chicory, or other resilient salad green

1. Whisk together 2 tablespoons olive oil, balsamic vinegar, and shallots; season with salt and pepper.

2. Heat a grill, stovetop grill pan, or broiler. Toss the oyster mushrooms and onions, separately, with the remaining 1 tablespoon olive oil. Season them with salt and pepper, and grill or broil separately. The mushrooms will cook quickly — in about 2 minutes. The onions will take longer — about 5 minutes.

3. Spoon some of the dressing onto the hot mushrooms and onions, and use the rest to dress the greens. Arrange the hot vegetables atop the greens and serve.