Mesclun Salad Greens
with Mushroom Hazelnut
Salad
recipe
and photograph by www.finedinings.com
adapted from Bon Appetit magazine
Serves 8
8 cups Mesclun salad greens, washed, rinsed, spun dry
4 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh tarragon, chopped coarsely
2 garlic cloves, chopped
1/4 teaspoon honey
Salt and pepper, to taste
1 tablespoon olive oil
4 ounces Shiitake mushrooms, sliced
1/4 cup hazelnuts, toasted, chopped coarsely
Put mesclun salad greens in a large bowl.
In a smaller bowl whisk together 4 tablespoons olive oil, vinegar, tarragon, garlic, honey, salt and
pepper. Set aside.
In a small skillet over medium-high heat sauté mushrooms in 1
tablespoon oil until wilted.
Drizzle salad with oil-vinegar dressing tossing lightly, spoon mushrooms on
top, sprinkle with hazelnuts and serve.
Wine recommendation: Shiraz
See more of my easy
Salad Recipes with photographs
see
my
6 course
Rack of Lamb Dinner menu I created using this easy delicious salad recipe
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