1 head per 5 to 6 people of Romaine lettuce
3 to 4 pieces of mushrooms per person

Wash, dry and slice mushrooms. Wash romaine. Take large outside leaves and place them around the edge of salad bowl. (This is a decorative touch only.) Tear up rest of romaine into salad bowl. In a separate bowl toss mushrooms with enough dressing to cover them well. Place mushrooms on top of romaine, and toss lightly.

DIJON VINAIGRETTE FOR MUSHROOM SALAD FOR DRESSING
1/2 c. vegetable oil
3/4 c. seasoned rice vinegar
3 tbsp. Dijon mustard
2 tbsp. tarragon
1 lg. clove fresh garlic
1/2 tsp. salt (to taste)

Mix all above ingredients in blender.