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Heat 2 tablespoons olive oil in large skillet over high heat. Add mushrooms and cook 10 minutes, stirring occasionally, until they've released their liquid and are browned. Lower heat to medium, and stir in butter and shallots. Cook 4 minutes, stirring often, until butter melts and shallots soften and turn translucent. Season with sea salt and pepper. Add sherry and cook until mostly evaporated. Remove from heat and keep warm.
In small bowl, whisk together remaining 1/4 cup plus 2 tablespoons olive oil with red wine vinegar, mustard and honey. Season with sea salt and pepper.
In large bowl, toss kale with just enough dressing to lightly coat. Add warm mushrooms and toss again. Add more dressing, as needed, to lightly coat all ingredients. Top with goat cheese, if desired, and serve.