Prep time: 30 minutes 

Serves 2

• 8 oz Shiitake Mushrooms
• 2 Pickled Ramps, sliced
• 1 Scallion, diced
• 4 Tortillas
• 1 bunch Kale
• 2 oz. Goat Cheese (we used Westfield Farm Capri)
• ½ cup Dried Cranberries
• 3 Tbsp. Olive oil
• 1 tsp. Mustard (Whole Grain or Dijon)
• 1 Tbsp. Sherry Vinegar

In a small bowl, whisk together mustard, remaining olive oil and vinegar. Grasp the kale leaves by the bottom of the stems and run your other hand up the stalk to remove the leaves from the tough stem. Tear the leaves into bite size pieces, then wash and thoroughly pat or spin dry. In a salad bowl, massage greens until the leaves are tender, about 3 minutes, then toss with the dressing, dried cranberries and crumbles of Capri.

Clean and trim mushrooms; then slice into quarter-inch slices.

In a medium pan, heat a tablespoon of olive oil over medium heat. Add the sliced mushrooms and salt and pepper to taste. Sauté, stirring often, for 5 minutes, or until mushrooms are soft. Remove from pan and cover.

Warm a nonstick pan on the stove over medium low heat. Warm your tortillas one at a time, flipping every 30 seconds until softened.