1 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices, patted dry.
2 tablespoons plus 2 teaspoons extra-virgin olive oil
4 large button mushrooms, sliced
1/4-pound fresh shiitake mushrooms, stemmed, quartered
1/4 cup minced fresh parsley
1 large garlic clove, minced
1 red bell pepper, seeded and thinly sliced
2 medium tomatoes, seeded and sliced
3 tablespoons Sherry wine vinegar or red wine vinegar
2 tablespoons chicken stock or canned low-salt broth
8 cups torn mixed greens
1 fresh chive bunch, minced
1 fresh Italian Parsley bunch, chopped and stems removed
Preheat oven to 425°F. Toss potatoes with 2 teaspoons oil in large bowl. Season with salt and pepper. Arrange potatoes in single layer on nonstick baking sheet. Bake until crisp and golden, turning occasionally, about 25 minutes.
Heat 1 tablespoon oil in large nonstick skillet over high heat. Add mushrooms; sauté until golden, about 4 minutes. Add parsley and garlic; stir 1 minute. Transfer to plate. Add vinegar and stock to skillet; boil until reduced by half, about 1 minute. Cool slightly. Whisk in remaining 1 tablespoon oil.
Toss greens, peppers, tomatoes, parsley and chives in large bowl with 2 tablespoons warm vinaigrette. Add potatoes and mushrooms, toss, and divide among serving plates. Drizzle remaining vinaigrette over and serve