For the salad:
1 pound shiitake mushroom caps, sliced
8 ounces crumbled artisan blue cheese
1/4 cup buttermilk
2–3 tablespoons extra virgin olive oil
1 teaspoon fresh lemon juice
1 tablespoon finely chopped fresh chives
1 cup halved Florida heirloom cherry tomatoes
1 Florida (Fuerte) avocado or 2 California (Hass) avocados peeled, seeded and thinly sliced
1/2 pound Osaka mustard greens
1/2 pound baby arugula
1/2 pound baby red leaf lettuce, green leaf lettuce or romaine
8 slices bacon cooked crispy and crumbled
Pinch kosher salt
Dash freshly ground black pepper
For the salad: Preheat oven to 350 F. To prepare mushrooms: slice them 1/8-inch thick, drizzle with olive oil and gently toss to coat evenly. Lightly season the mushrooms with salt and pepper. Place them onto a baking tray and bake 10 to 12 minutes. Remove from oven and set aside.
Place broken cheese into a medium-size mixing bowl. Add half the buttermilk and stir together with a fork, mashing a little to break up the cheese. Add olive oil and remaining buttermilk to the dressing. Keep chunky or blend smooth; I like mine chunky. Add fresh lemon juice, and then season with salt, pepper and chives. Set aside. Rinse tomatoes and pat dry with paper towels before halving.
To assemble: Arrange the field greens on a large platter or on individual plates. Combine the tomatoes with the dressing mixture and toss well; then season with freshly ground pepper to taste. Arrange dressed tomatoes on the center of the fresh greens. Arrange roasted mushrooms and avocado slices on salad. Top with crumbled crisp bacon and serve.