Directions
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In a large skillet, over medium heat, cook the honey and balsamic vinegar together until combined, about 2 minutes. Add the mustard and shallots. Cook another minute or two until they are soft.
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Nestle the greens on top of the honey sauce for a few minutes and cook until just wilted. The time will depend on which mix of greens you use, but it should only take about 3 or 4 minutes.
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When wilted, drizzle olive oil over the greens. Using tongs, transfer greens to a bowl and toss to coat. Season with salt and pepper, and garnish with parmesan shavings.
From Shawnie's class “Beef Wellington Feast”
