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

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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

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