When you first assemble this salad all you taste are the separate components—mushrooms, almonds, and sherry vinegar. But after this salad marinates for an hour or two, all of the disparate flavors meld. We like to serve this as part of a tapas assortment platter.
Toss all ingredients together and let marinate for an hour or two.
© 1998 Joyce Goldstein. All rights reserved.