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SHIITAKE MUSHROOM-HAZELNUT SALAD




Source of Recipe


finedining


List of Ingredients




Serves 8

4 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh tarragon, chopped coarsely
2 garlic cloves, chopped
1/4 teaspoon honey
Kosher salt to taste
fresh cracked black pepper to taste
4 ounces Shiitake mushrooms, sliced
1 tablespoon olive oil
8 cups Mesclun salad greens or Arugula
1/4 cup hazelnuts, toasted and chopped coarsely


Recipe



In a large bowl, combine and whisk together the first 7 ingredients; set aside. Heat the 1 tablespoon oil in a saute pan over medium-high heat, add the mushrooms and saute until wilted. Add the mesclun or Arugula to the salad dressing and toss lightly. Divide the greens among 8 salad plates, piling the greens as high as possible on each plate. Spoon mushrooms atop each salad plate, and sprinkle with hazelnuts and serve.



Wine recommendation: Shiraz