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
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