Mushroom Hazelnut Salad
recipe
and photograph by www.finedinings.com
adapted from Bon Appetit magazine
Recipe Type: salad, mushroom, hazelnuts, mesclun
Prep Time: 20 min
Total Time:20 min
Servings: 8
Ingredients:
8 cups Mesclun mixed greens, washed, rinsed, spun dry
5 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
1 tablespoon fresh tarragon, chopped coarsely
2 garlic cloves, chopped
1/4 teaspoon honey
Salt and pepper, to taste
4 ounces Shiitake mushrooms, sliced
1/4 cup hazelnuts, toasted, chopped coarsely
Instruction:
Put mesclun greens in a large bowl.
In a smaller bowl whisk together 4 tablespoons extra-virgin olive oil, red wine
vinegar, fresh tarragon, chopped garlic, honey, salt and
pepper. Set aside.
In a small skillet over medium-high heat sauté sliced mushrooms in the
remaining 1 tablespoon extra-virgin olive oil until wilted and liquid is evaporated.
Drizzle salad with oil-vinegar dressing tossing lightly, spoon mushrooms on
top, sprinkle with toasted hazelnuts and serve. Outstanding!!
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Wine
recommendation: Shiraz |
