Warm Kale and Caramelized Wild Mushroom Salad

INGREDIENTS

4 cups

Baby kale

1 lb

Cultivated and/or wild mushrooms, assorted

Shallots, thinly sliced (about 1/2 cup), medium

2 tsp

Dijon mustard

2 tsp

Honey

Kosher salt and freshly ground black pepper

1/2 cup

Olive oil, extra-virgin

3 tbsp

Sherry vinegar

1 tbsp

Butter, unsalted

3 oz

Goat cheese, fresh

1/4 cup

Sherry, dry