Warm Mushroom Salad
Adapted from Smitten Kitchen
1/2 cup dry, roasted macadamia nuts
2 tablespoons finely diced shallots
3 tablespoons rice wine vinagar
9 tablespoons extra-virgin olive oil
2 pounds mushrooms, cleaned and sliced
2 tablespoons unsalted butter
6 ounces salad greens
A 1 cup mix of fresh herbs (optional) such as chives, tarragon
1 teaspoon fresh thyme or a couple pinches of dried
1/4 cup sliced shallots
1/4 pound pecorino
Whisk the sliced shallots, vinegar, 1/2 teaspoon salt together in a bowl and let sit for five minutes (this will soften and almost pickle the shallots), before whisking in 5 tablespoons olive oil.
Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter until the butter foams. Add diced shallots. Add half the mushrooms, half the thyme and season with salt and pepper. Sauté for about 5 minutes.
Spread salad greens on a plate. Sprinkle fresh herbs on top, if using. Spoon hot mushrooms over the salad greens. Pour three-quarters of the vinaigrette in the sauté pan and swirl it in the pan until heated. Season it with 1/4 teaspoon salt and freshly ground black pepper. Pour over salad and toss carefully. Shave cheese over the salad. Sprinkle with nuts.
This was a good recipe - I used a bit too much olive oil in the vinaigrette though so it left a greasy feeling behind. Next time, I think I will pickle the shallots longer, with less oil and add some mirin or sugar for more taste.