1/2 cup hazelnuts
3 tablespoons sherry or a white wine vinegar
9 tablespoons extra-virgin olive oil
1 tsp Dijon mustard
2 pounds mushrooms (cremini or a mix of wild mushrooms), cleaned and sliced
2 tablespoons unsalted butter
6 ounces salad greens such as frisé, arugula or a mix of your choice
1-2 pears, sliced
A few thinly sliced radishes
1 teaspoon fresh thyme or a couple pinches of dried
Preheat the oven to 375°F. Toast the hazelnuts on a baking sheet for 8
to 10 minutes, rolling them around once or twice to make sure they
toast evenly. Rub nuts in a dish towel to remove skins then let cool.
Chop the hazelnuts coarsely.
Whisk together the vinegar, 5 tablespoons of olive oil, and mustard.
Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive
oil and 1 tablespoon butter until the butter foams. Add the
mushrooms and season with salt and pepper. Sauté the
mushrooms for about 5 minutes, until they’re softened but not limp (your
cooking time will depend on the type of mushrooms you used).
Spread salad greens on a plate. Place radishes and pears on top. Spoon hot mushrooms over the salad greens. Pour three-quarters of
the vinaigrette in the sauté pan and swirl it in the pan until heated.
Season it with 1/4 teaspoon salt and freshly ground black pepper. Pour
over salad and toss carefully. Adjust to taste — you may need more salt,
pepper, vinaigrette or even more sherry vinegar.
Sprinkle with hazelnuts. Serve immediately.
Adapted from Smitten Kitchen