This salad is out of this world amazing!! Roasted mushrooms, bitter greens, hazelnuts and creamy manchego cheese- it has it all.
1 lb mixed mushrooms
Salt and pepper
1 TBSP thyme leaves
1 shallot, minced
2 TBSP sherry vinegar
1/4 c hazelnut oil or olive oil
1 bag mixed greens
1 head green-leaf lettuce (about 5 cu
1 oz manchego cheese, shaved with a vegetable peeler into wide curls
3 TBSP hazelnuts, roasted and chopped
Preheat oven to 400°. Separate mushrooms into small clusters (or if single caps, thickly slice). Pile onto a rimmed baking sheet, drizzle with olive oil, thyme, salt and pepper. Roast in a single layer until sizzling and browned on the edges, about 15 minutes, turning once halfway through cooking.
Put shallot, a couple of pinches of salt, a few grinds of pepper, and the vinegar in a small bowl. Let sit 10 minutes to soften and mellow the shallot. Add hazelnut oil and whisk vigorously.
Place salad in a large bowl. Season lightly with salt and toss to mix. Add hot roasted mushrooms and vinaigrette and toss gently but thoroughly. Top with manchego curls and hazelnuts.
Serves 2 – 4.