Earthy Delights Recipe

Mushroom Salad with Frisee & Hazelnuts

Mushroom Salad with Frisee & Hazelnuts
Combining a few kinds of fresh exotic mushrooms for use in this recipe makes for a unique, refreshing salad.

¼ cup hazelnuts
1 garlic clove, cut in half
½ pound fresh mushrooms, Trumpet Royale and Brown Clamshell
1 tablespoon white wine vinegar
½ teaspoon sea salt
½ cup extra virgin olive oil
½ head frisee (French curly endive) washed, trimmed and cut into bite-sized pieces
1 teaspoon white truffle oil



Preheat the oven to 350 F.


Roast the nuts in a shallow baking pan in the middle of the oven. Toasting should take 10 to 12 minutes. Wrap the nuts in a kitchen tower and rub them to remove the skins from the nuts. Cool the nuts and chop coarsely.

Rub the cut sides of the garlic thoroughly inside a large salad bowl.

Prepare the grill for cooking or preheat the broiler should be preheated.

Thread the mushrooms horizontally onto skewers and arrange on a baking sheet.

Whisk together vinegar and salt in a small bowl, then whisk in the olive oil gradually until it is emulsified.

Brush some vinaigrette onto the mushrooms and grill about 4 to 6 inches off of glowing coals, turning once, until the mushrooms are golden and tender. This should take 3 to 5 minutes. As an alternative, the mushrooms can be broiled.
Working fast, remove the mushrooms from the skewers and slice into ¼ inch pieces. Add to the salad bowl with the frisee, the rest of the vinaigrette, the truffle oil, and salt and pepper to taste.


Toss well and serve immediately.