Mushroom Hazelnut Salad
|Olive oil||5 Tablespoon|
|Balsamic vinegar/Red wine vinegar||1 Tablespoon|
|Chopped fresh tarragon/1 teaspoon dried tarragon||1 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Mushrooms||8 Ounce, sliced|
|Baby lettuce||6 Cup (96 tbs) (Mixed)|
|Chopped hazelnuts||1⁄3 Cup (5.33 tbs)|
Combine 4 tablespoons oil, vinegar, tarragon, garlic and honey in small bowl; whisk until blended.
Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature.)
Heat remaining 1 tablespoon oil in heavy medium skillet over medium high heat.
Add mushrooms and saute until wilted, about 5 minutes.
Place lettuces in large bowl.
Toss with half of dressing.
Divide among plates.
Spoon mushrooms atop salads.
Drizzle remaining dressing over.
Garnish with hazelnuts.