Warm Wild Mushroom Salad with Soft Herbs, Pecorino, and Hazelnuts

• 1/2 cup blanched hazelnuts
• 2 tablespoons finely diced shallots
• 3 tablespoons sherry vinegar
• 9 tablespoons extra-virgin olive oil
• 2 pounds wild mushrooms, such as chanterelles, black trumpets, or hedgehogs, cleaned
• 2 tablespoons unsalted butter
• 2 teaspoons thyme leaves
• 6 ounces mixed salad of Treviso, dandelion greens, and frisee, cleaned and dried
• 1/4 cup tarragon leaves
• 1/4 cup chervil sprigs
• 1/2 cup flat-leaf parsley leaves
• 1/4 cup c-inch chive batonnets
• 1/4 cup sliced shallots
• 1/4-pound hunk Pecorino di Grotta or other pecorino
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 375F.
2. Toast the hazelnuts on a baking sheet 8 to 10 minutes, tossing them once or twice, until they smell nutty and are a light golden brown.
3. Let them cool, then chop the hazelnuts coarsely.
4. Place the diced shallots, sherry vinegar, and 1/2 teaspoon salt in a bowl, and let sit for 5 minutes.
5. Whisk in 5 tablespoons olive oil and set aside.
6. If the mushrooms are large, tear them into large (1 1/2- to 2-inch) pieces.
7. (Theyll shrink once theyre cooked, so dont make them too small.)
8. Heat a large saute pan over high heat for 2 minutes.
9. Add 2 tablespoons olive oil and heat another minute.
10. Swirl in 1 tablespoon butter, and when it foams, scatter half the mushrooms in the pan.
11. Season with 1 teaspoon thyme, 3/4 teaspoon salt, and a healthy pinch of pepper.
12. Saute the mushrooms about 5 minutes, stirring occasionally, until theyre tender and a little crispy.
13. (The cooking time will depend on the particular mushrooms you use.)
14. Transfer the cooked mushrooms to a plate, and repeat with the second batch.
15. Meanwhile, place the salad and herbs in a large salad bowl.
16. When the second batch of mushrooms is done, add the first batch back to the pan.
17. Cook for another minute or two to heat thoroughly, then toss in the sliced shallots.
18. Spoon the hot mushrooms over the salad.
19. Return the pan to the stove and add three-quarters of the vinaigrette, swirling the pan to heat it.
20. When the dressing is very warm, pour it over the salad.
21. Season with 1/4 teaspoon salt and freshly ground black pepper.
22. Toss carefully to dress the salad and mushrooms, and taste for seasoning.
23. You may need a little more salt, pepper, vinaigrette, or straight sherry vinegar.
24. Arrange half the salad on a large platter.
25. Use a vegetable peeler to shave some pecorino over the salad, and sprinkle half the hazelnuts over that.
26. Place the remaining salad on top, and finish with shavings of cheese and the rest of the nuts.

blanched hazelnuts, shallots, sherry vinegar, extravirgin olive oil, wild mushrooms, unsalted butter, thyme, treviso, tarragon leaves, chervil sprigs, flatleaf parsley, shallots, hunk, kosher salt

Taken from www.epicurious.com/recipes/food/views/warm-wild-mushroom-salad-with-soft-herbs-pecorino-and-hazelnuts-390980 (may not work)