Warm Mixed Mushroom Salad with Hazelnuts & Pecorino

Name: Warm Mixed Mushroom Salad with Hazelnuts & Pecorino
Ingredients: 2 tbsp (30 ml) finely minced shallot; 3 tbsp (45 ml) sherry vinegar; sea salt and freshly ground black pepper, to taste; 9 tbsp (135 ml) olive oil, divided; 1 lb (500 g) assorted mushrooms, such as chanterelle, oyster and cremini, cleaned and roughly chopped into 1½-in (3.75 cm) pieces, divided; 2 tbsp (30 ml) unsalted butter, divided; 2 tsp (10 ml) fresh thyme leaves, divided; ¼ cup (60 ml) thinly sliced shallot; 6 large handfuls mixed greens, such as radicchio, spinach and/or frisée, washed, dried and chilled; ½ cup (125 ml) packed flat leaf parsley leaves, finely chopped; 3 tbsp (45 ml) thinly sliced chives; ¼ lb (125 g) block Pecorino Romano or Parmesan Reggiano; ½ cup (125 ml) toasted hazelnuts, coarsely chopped

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Delightful mixed mushrooms in sherry vinegar and thyme over chilled greens with a Pecorino Romano finish. Perfect for 4-6 servings.

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Ingredients

2 tbsp (30 ml) finely minced shallot
3 tbsp (45 ml) sherry vinegar
sea salt and freshly ground black pepper, to taste
9 tbsp (135 ml) olive oil, divided
1 lb (500 g) assorted mushrooms, such as chanterelle, oyster and cremini, cleaned and roughly chopped into 1½-in (3.75 cm) pieces, divided
2 tbsp (30 ml) unsalted butter, divided
2 tsp (10 ml) fresh thyme leaves, divided
¼ cup (60 ml) thinly sliced shallot
6 large handfuls mixed greens, such as radicchio, spinach and/or frisée, washed, dried and chilled
½ cup (125 ml) packed flat leaf parsley leaves, finely chopped
3 tbsp (45 ml) thinly sliced chives
¼ lb (125 g) block Pecorino Romano or Parmesan Reggiano
½ cup (125 ml) toasted hazelnuts, coarsely chopped