Prep Time: 20 min Total Time:20 min
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
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!!