Wild Field Greens and Vine Ripened Tomatoes with Warm Hazelnut Forest Dressing

TOTAL TIME: 55 min
Prep: 25 min
Inactive Prep: 30 min
Cook: --
YIELD: 12 servings
LEVEL: Easy

ingredients

DRESSING:
  • 1 tablespoon balsamic vinegar
  • 1 shallot clove, minced
  • 1 tablespoon minced fresh chives
  • Salt and freshly ground black pepper
    INGREDIENTS FOR SALAD:
    • 2 romaine hearts, leaves separated
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    Directions

    Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water. Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat.

    Combine hazelnut oil, walnut oil and olive oil in a small bowl. Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid. Continue whisking and add oil in a slow thin stream to emulsify.

    Lay out slices of tomato. Top with salad greens and mushrooms. Drizzle with warm dressing and top with 2 small romaine leaves.
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