Warm Mushroom Hazelnut Salad

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The earthy flavors of wild mushrooms and nutty hazelnuts atop slightly wilted greens is the very essence of autumn. Serve this salad as a side dish for a surprise take on a simple dinner salad.

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[/vc_column_text][/vc_column][/vc_row][vc_row fullwidth=”false” attached=”false” padding=”0″ visibility=”” animation=””][vc_column border_color=”” visibility=”” width=”1/2″][vc_single_image image=”7359″ alignment=”center” style=”vc_box_rounded” border_color=”grey” img_link_large=”” img_link_target=”_self” img_size=”medium”][/vc_column][vc_column border_color=”” visibility=”” width=”1/2″][vc_tabs heading_title=”” style=”default” orientation=”horizental” tab_location=”left” responsive=”true” container_bg_color=”#fff” el_class=””][vc_tab icon=”” title=”Ingredients” tab_id=”1411467135-1-9995fb-97983379-3b80d2bd-7924″][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”0″]1/2 cup hazelnuts

1 small shallot, finely diced

3 tablespoons raw apple cider vinegar

9 tablespoons olive oil

2 pounds mushrooms (I like using a variety of wild mushrooms, but crimini will work just as well) cleaned and sliced

2 tablespoons butter

6 ounces salad greens (I prefer the sharp taste of arugula mixed in, but use your favorite salad greens)

1 teaspoon fresh thyme, diced

1/4 cup sliced shallots

1/4 pound hard, sharp cheese (Pecorino or Parmesan work best)[/vc_column_text][/vc_tab][vc_tab title=”Directions” tab_id=”1411467135-2-5495fb-97983379-3b80d2bd-7924″][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”0″]Preheat the oven to 375 degrees. Toast the hazelnuts on a cookie sheet for 10 minutes. Jostle the pan once or twice while roasting to ensure even roasting. Dump the hot nuts into a dish towl and rub around to remove the papery skins. Once cool, chop roughly.

To make the dressing, whisk the minced shallots, vinegar, and 1/2 teaspoon salt together in a small bowl and set aside. After about 5 minutes, whisk in 5 tablespoons olive oil.

In a saute pan, heat 2 tablespoons olive oil and 1 tablespoon butter until butter just begins to foam and turn golden. Add the mushrooms, thyme and season with salt and pepper. Saute for about 5 minutes until softened but not overcooked. (You may need to do this step in two batches so as not to overcrowd the pan). Once the mushrooms are done, toss in the sliced shallots and cook for just a few minutes until slightly softened, another 2 minutes or so.

Place salad greens in a serving bowl or platter. Sprinkle the fresh herbs on top. Spoon hot mushroom mixture over greens. Pour 3/4 of the dressing into the saute pan and swirl around to heat it through. Adjust salt and black pepper to taste. Pour the warmed dressing over the salad carefully, allowing the greens to wilt ever-so-slightly.

Use a peeler to shave the cheese onto the top of the salad and top with toasted hazelnuts.  Serve while still warm.[/vc_column_text][/vc_tab][/vc_tabs][/vc_column][/vc_row]

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