Red Wine Vinaigrette

1 tablespoon minced shallots
1 teaspoon minced garlic
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
Salt and pepper to taste

Bring red wine to a boil in small saucepan over medium-high heat. Then lower heat and simmer until reduced to 2 tablespoons. Toward the end, cook very slowly so liquid does not caramelize. Place reduction in small mixing bowl. Add shallots, garlic, vinegar, mustard, and oil, beating with a wire whisk to form an emulsion. Add thyme and season to taste.

Tart Shells

2 frozen filo sheets (18 by 14 inches)
Pam or other vegetable oil spray
4 tart pans (4 inches in diameter)

Preheat oven to 350 degrees. Cut each sheet of filo into six 6- by 7-inch pieces. Spray filo with Pam and press 3 pieces into each tart pan to form shells. Bake about 5 minutes until lightly browned.

Mushroom and Leek Filling

2/3 cup prepared froze veal stock
1 tablespoon minced garlic
1 tablespoon minced shallots
1 tablespoon olive oil
2 cups julienne wild mushrooms (portobello, shiitake, chanterelle, or other)
1/2 cup julienne white mushrooms
1 teaspoon vinaigrette (see recipe, above)
2 leeks, white part only, cut on the diagonal into 1 1/2-inch diamonds
Salt and pepper to taste

Herb Salad

1/3 cup basil leaves
1/3 cup dill sprigs, separated
1 cup Italian or flat-leaf parsley leaves
1/4 cup tarragon leaves
1/4 cup chives, cut into 1 1/2-inch lengths
4 radicchio leaves, torn

Toss ingredients with half the vinaigrette or to taste. To serve, arrange salad around tart on plate. Drizzle a line of vinaigrette on salad as decoration. Serves 4.