Wild Field Greens and Vine Ripened Tomatoes with Warm Hazelnut Forest Dressing Recipe | Robert Irvin

Ingredients

• 1-ounce dried shiitake mushrooms
• 1 tablespoon hazelnut oil
• 1 tablespoon walnut oil
• 1/4 cup extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 shallot clove, minced
• 1 tablespoon minced fresh chives
• Salt and freshly ground black pepper
• 3 large beefsteak tomatoes, cut into 1/2-inch thick slices
• 2 cups mixed fresh greens such as frisee and red leaf lettuce, soaked in salt water to remove grit, dried in a salad spinner and torn into small pieces
• 2 romaine hearts, leaves separated