Wild Mushroom Salad with Black Walnut Mustard Dressing
The aromatic black walnuts, with their distinctive flavor are a magic companion to the earthy mushrooms. An unusual salad made extra special with flavors of honey, bitter greens, lemon...an extravaganza of flavors that are unforgettable.
This recipe is adapted from one by the
Chef John Ash.
Whisk all the ingredients together and store covered and refrigerated.
Black Walnut-Mustard Dressing:
To prepare the garlic in the dressing, place the unpeeled cloves in a small saucepan and cover them with about one inch of cold water.
Bring to a boil, drain and repeat the process 2 more times. Remove the husks from the garlic.
Add the garlic, the shallots, and the chicken stock to a blender and process until smooth.
Add the mustard. Slowly pour the oil into the mixture with the motor running, until the dressing is smooth and thick.
Stir in the lemon juice and then season with salt and pepper.
Store the mixture covered in the refrigerator until it's ready to use.
Heat the clarified butter in a large sauté pan and cook until barely tender and still holding their shape.
Season with salt and pepper, set aside, and keep them warm.
Toss the greens with some of the honey lemon vinaigrette.
Arrange on plates with the mushrooms. Spoon the black walnut- mustard dressing around and garnish with dill sprigs, fried capers, and cheese.
Sprinkle toasted black walnuts on top.
This makes about 6 servings.