Mushroom Hazelnut Mesclun Greens Salad
with a fresh tarragon honey dressing

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I served this at my 6 course Rack of Lamb Dinner menu


Hazelnut Salad
recipe and photograph by Peggy Bucholz for
www.finedinings.com


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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  oil, vinegar, tarragon, garlic, honey, salt and pepper. Set aside.

In a small skillet over medium-high heat saute mushrooms in the remaining 1 tablespoon 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!!


Wine recommendation: Shiraz

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