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

Save Recipe
  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Inactive: 30 min
  • Yield: 12 servings
Share This Recipe

Ingredients

Dressing:

Directions

  1. 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.
  2. 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.
  3. Lay out slices of tomato. Top with salad greens and mushrooms. Drizzle with warm dressing and top with 2 small romaine leaves.
24m Easy 98%
CLASS
18m Easy 99%
CLASS
Nikki Scott

Collard Greens

27m Easy 100%
CLASS
21m Easy 100%
CLASS