Marinated Mushroom Salad with Tomatoes
Score the bottoms of tomatoes and blanch in boiling water about 1 minute. Drain, cool, peel, cut into quarters and finely chop. Rinse lettuce, tear into large pieces and spin dry.
Wipe mushrooms clean with a paper towel and slice. Season vinegar with salt, pepper and a pinch of sugar. Whisk in oil. Add mushrooms and stir to coat. In a bowl, toss mushrooms and tomatoes with lettuce. Rinse chives, shake dry and cut thinly slice crosswise. Serve salad sprinkled with chives.