Shiitake Mushrom-Hazelnut Salad|
Recipe reprinted with permission from Fine Dinings.
"a very nice tasting salad to serve before a soup entrée"
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
1/4 cup hazelnuts, toasted and chopped coarsely
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 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.
adapted from Bon Appetit magazine
Fine Dinings is a fabulous resource for elegant menus and recipes. Many of the recipes feature beautiful and mouthwatering photos and the recipes are top notch.