Glazed Walnuts, Mushroom & Greens On A Phyllo Tart Shell

• VINAIGRETTE - note: make first...to aid in preparing this recipe
• 2 tablespoons pure maple syrup - grade B
• 1 tablespoon dark balsamic vinegar
• 1 tablespoon whole stone ground Dijon mustard (I like Trader Joe's)
• 2 teaspoons sherry
• 2 teaspoons tamari (low sodium)
• 1/4 cup walnut oil, or if you prefer, a neutral flavored oil
• 1/4 teaspoon of fresh ground pepper
• Taste for salt - add if you feel it's needed
• SALAD + Glazed Walnuts & Phyllo Tart Shell
• 3/4 cup walnut halves
• Cooking spray on hand
• Sea salt on hand
• 6 phyllo dough sheets
• Oil for brushing sheets
• 4 cups mesclun or spring greens - rinsed and spin dried
• 1 shallot - finely chopped
• 8 large crimini mushrooms - thin sliced
• 2 cloves finely minced garlic
• Fresh ground pepper

1. Combine all vinaigrette ingredients in a mason jar (or something similar) and shake to emulsify. Set aside at room temperature until needed.
2. Glaze the walnuts: toss them with 1-1/2 tablespoons of the prepared dressing, add a sprinkle of sea salt. Coat a baking sheet with cooking spray, add the coated walnuts and toast in a pre-heated 350u0b0 oven for 8 minutes, stir half way through. After taking out of the oven, scrape the walnuts onto a plate, ASAP, so that they don't stick to the baking sheet. Set aside until needed.
3. Prepare the phyllo shell - in a 9 inch tart pan criss-cross to layer the phyllo sheets, layer sheets one by one, lightly brushing each with oil all the way out to the ends. To each layer, add a light sprinkling of sea salt. Turn in the phyllo edges - I like a rustic look. Bake in a 350u0b0 oven 8-10 minutes - set aside to let cool about a half hour. Note: the middle of the phyllo crust will puff up, don't worry about it; just press it down after taking out of the oven.
4. Finely mince the shallot. Finely mince the garlic cloves. Thin slice the mushrooms...keep these ingredients separate from each other - set aside.
5. Rinse and spin dry the greens, barely coat with drizzles of vinaigrette, scatter the greens over the cooled phyllo tart shell; let sit while preparing the final touch.
6. Heat 2 tablespoons of the vinaigrette over medium heat. Add the shallot and mushroom, saute until they start to release their juices, about 5 minutes.
7. Add the garlic and some fresh ground black pepper, saute for another minute; arrange this mixture over the greens on phyllo.
8. Top with the glazed walnuts, scatter throughout.
9. Release the phyllo shell from the tart pan, slice into wedges.
10. Serve with additional dressing for those who wish to add more.

recipe, maple syrup, dark balsamic vinegar, sherry, tamari, walnut oil, ground pepper, salt, salad , walnut halves, cooking spray, salt, phyllo, brushing sheets, shallot, crimini mushrooms, garlic, fresh ground pepper

Taken from food52.com/recipes/28283-glazed-walnuts-mushroom-greens-on-a-phyllo-tart-shell (may not work)