Wild field greens and vine ripened tomatoes with warm hazelnut forest dressing

Indulge in a flavorful mix of wild field greens, juicy vine-ripened tomatoes, topped with a warm hazelnut forest dressing – a culinary delight for your taste buds!

Ingredients:

• 1-ounce dried shiitake mushrooms
• 1 tablespoon hazelnut oil
• 1 tablespoon walnut oil
• 1/4 cup extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 shallot clove, minced
• 1 tablespoon minced fresh chives
• Salt and freshly ground black pepper
• 3 large beefsteak tomatoes, cut into 1/2-inch thick slices
• 2 cups mixed fresh greens such as frisee and red leaf lettuce, soaked in salt water to remove grit, dried in a salad spinner and torn into small pieces
• 2 romaine hearts, leaves separated

Instructions:

1. Cut mushrooms into small pieces and soak them in warm water for half an hour to rehydrate. Drain the mushrooms, saving the soaking liquid in a bowl. Wash the mushrooms and set them aside. Filter the soaking liquid through a paper towel into a pot, and cook over medium heat until reduced by half.
2. Mix hazelnut oil, walnut oil, and olive oil in a small bowl. Combine vinegar, shallot, chives, salt, pepper in another bowl, and gradually whisk in the warm soaking liquid. Continue whisking while adding the oils slowly to create an emulsion.
3. Arrange tomato slices on a plate, top with salad greens and rehydrated mushrooms. Drizzle with the warm dressing and garnish with two small romaine leaves.

Summary:

• Calories: 1001 kcal
• Fat: 84 g
• Protein: 14 g
• Carbs: 62 g
• Potassium: 2942 mg
• Magnesium: 174 mg