March 15, 2016

Instructions

ROAST THE HAZELNUTS

Preheat the oven to 350 degrees. Place the chopped hazelnuts on a rimmed baking pan. Place in oven and roast until golden, approximately 2-to 3-minutes. Remove and set aside.

PREPARE THE VINAIGRETTE

Place the chopped garlic clove, shallot or onion, Dijon mustard, white wine vinegar and hazelnut oil in a small mixing bowl. Whisk to combine. Slowly whisk in the extra-virgin olive oil. Season with the salt and pepper.

Place the greens and half of the cheese in a large bowl. Toss with enough dressing to just coat. Leftover dressing can be refrigerated and used at another time.

Divide the greens among 4 plates. Top each salad with warm roasted mushrooms. Garnish with the toasted hazelnuts and the remaining cheese.

Ingredients

  • 1 pound oven-roasted mixed mushrooms – see recipe
  • ¼ cup coarsely chopped skinned hazelnuts
  • 1 clove garlic, peeled and finely chopped
  • 1 tablespoon finely chopped shallot or white onion
  • 3 tablespoons white wine vinegar
  • 1 tablespoon hazelnut oil
  • 1 teaspoon Dijon mustard
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 cups of cleaned red leaf lettuce
  • ¼ cup freshly grated Parmesan or Asiago cheese
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