Preparation:

In a bowl, toss together the endive, arugula, and radicchio leaves. Cover with a damp towel and set aside. In a large skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the mushrooms, reduce the heat to low, and cook, stirring occasionally, until the mushrooms are soft. Add the rosemary, balsamic vinegar, and salt and pepper to taste and simmer until thickened, about two minutes. Meanwhile, divide the greens on serving plates. While the mushrooms are still hot, spoon them over the greens. Top with Parmesan cheese and serve immediately.
Per Serving: 309 Calories (79.5% from fat); 29g Fat (4g Sat, 20g Mono, 3g Poly); 5g Protein; 11g Carbohydrate; 5g Dietary Fiber; 3mg Cholesterol; 364mg Sodium.  Food Exchanges: 2 Vegetable; 5 1/2 Fat.
Cooks Note: To make mushrooms tender and flavorful, always saute them slowly over low heat.