Wild Field Greens and Vine Ripened Tomatoes with Warm Hazelnut Forest Dressing

• 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

1. Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water.
2. Let sit for 30 minutes to rehydrate.
3. Strain mushrooms, reserving soaking liquid in a small bowl.
4. Rinse mushrooms and set aside.
5. Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat.
6. Combine hazelnut oil, walnut oil and olive oil in a small bowl.
7. Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid.
8. Continue whisking and add oil in a slow thin stream to emulsify.
9. Lay out slices of tomato.
10. Top with salad greens and mushrooms.
11. Drizzle with warm dressing and top with 2 small romaine leaves.

shiitake mushrooms, hazelnut oil, walnut oil, extravirgin olive oil, balsamic vinegar, shallot, fresh chives, salt, beefsteak tomatoes, salt, hearts

Taken from www.foodnetwork.com/recipes/robert-irvine/wild-field-greens-and-vine-ripened-tomatoes-with-warm-hazelnut-forest-dressing-recipe.html (may not work)