Dinner Tonight: Warm Mushroom Salad with Hazelnuts and Pecorino

20100625_mushroom_salad2

Course Salads

Ingredients in this Recipe

1 1/2 tablespoons sherry vinegar
1 pound cremini mushrooms, cleaned, stems removed, and thinly sliced
1 tablespoon shallots, diced
1 tablespoons butter
1/2 cup fresh herbs (like chives, tarragon, or parsley)
1/2 teaspoon fresh thyme, chopped
1/4 cup hazelnuts
1/8 pound pecorino, thinly shaved
3 ounces greens (like arugula or frisé)
4 1/2 tablespoons extra virgin olive oil
Salt and pepper

Recipe Preparation

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