Porcini-Potato Cake With Green Salad

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1 cup dried porcini mushrooms (1 ounce)

2 cups boiling water

3 tablespoons unsalted butter

2 medium shallots, very finely chopped

Kosher salt and freshly ground black pepper

1 1/2 cups coarsely shredded Gruyère cheese (6 ounces)

4 pounds Yukon Gold potatoes, peeled and coarsely shredded

1 medium onion, finely chopped

1/2 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon walnut oil

6 ounces mixed baby greens, such as mesclun and arugula (12 cups)

1 cup grape tomatoes, halved

Truffle salt (optional)

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