Ingredients

Dressing:
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

Ingredients for salad:

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

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.