Gruyere & Mushroom Toasts with Spring Greens

4 slices sourdough
1 1/2 tbsp olive oil
1 large red onion, thinly sliced
12 oz mixed mushrooms, sliced
4 large cloves minced garlic
1 tsp thyme
1 1/2 tbsp cider vinegar
5 oz spring salad mix
1/2 large avocado, diced
4 oz shredded gruyere


Preheat a grill or grill pan over medium high. Grill bread until marks form (2-3 minutes per side). Transfer to rimmed baking sheet.

In large skillet, heat 1/2 tbsp oil over medium. Add 3/4 of the sliced onion and increase heat to medium high and cook, stirring often, until onion softens, about 3 minutes. Add mushrooms, garlic, and thyme; cook until soft, about 5 minutes, stirring often. Season with salt. Remove from the heat and cover to keep warm. Preheat the broiler.

In a large bowl, whisk the vinegar and remaining 1 tbsp olive oil; season and toss with the greens, remaining onion, and the avocado.

Top the toasts with the mushroom mixture and cheese. Broil until the cheese melts, about 1-3 minutes. Serve the toasts with the salad.