Warm Mushroom Salad With Hazelnuts

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smitten kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup hazelnuts

2 tablespoons finely diced shallots

3 tablespoons sherry or a white wine vinegar

9 tablespoons extra-virgin olive oil

2 pounds mushrooms (cremini or a mix of wild mushrooms), cleaned and sliced

2 tablespoons unsalted butter

6 ounces salad greens such as frisé, arugula or a mix of your choice

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 (Goin loves di Grotta, and we did too, but Romano would also work) or Parmesan-Reggiano or another hard, sharp cheese

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