Kaleidoscope Mushroom Salad

4 ounces (about 1 cup) blue cheese, crumbled
20 ounces (about 6 cups) fresh white mushrooms, sliced
basil vinaigrette (recipe below)
8 ounces (about 3 cups) snow peas, cut diagonally in 1/4 inch strips
1 cup coarsley chopped watercress
1 cup diced red onion
1 cup corn kernels
1 1/2 cup diced pimientos
Radicchio lettuce
Belgian endive
Romain lettuce (inner leaves)

In a large bowl marinate mushrooms in Basil Vinaigrette for 30 minutes. Add snow peas, watercress, red onion, corn and pimientos; toss gently; if desired, remove a few mushrooms for garnish. For each serving, in the center of a plate, make a cup using about 3 radicchio leaves. Alternately place endive and Romaine lettuce leaves, radiating from the cup. Fill cup with mushroom-vegetable mixture. Top with blue cheese and garnish plate with reserved sliced mushrooms. Serve as an appetizer or main dish.

Basil Vinaigrette:
1/3 cup chopped fresh basil
2 tablespoons Dijon mustard
1-1/2 teaspoons seasoned salt
3/4 teaspoon lemon pepper or ground black pepper
1/3 cup white wine vinegar
1 tablespoon fresh lemon juice

In a small bowl combine basil, mustard, seasoned salt, lemon pepper, oil, vinegar and lemon juice. Stir just before using.

Yield: 8 Portions