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

Name: Wild Field Greens and Vine Ripened Tomatoes with Warm Hazelnut Forest Dressing
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 3 larges beefsteak tomatoes, cut into 1/2-inch thick slices; 1 shallot clove, minced; 28 grams dried shiitake mushrooms; 1 Tbsp minced fresh chives; 1 Tbsp hazelnut oil; 473 milliliters 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; 59 milliliters extra-virgin olive oil; 2 romaine hearts, leaves separated; 12 servings Salt and freshly ground black pepper; 1 Tbsp walnut oil

You can never have too many side dish recipes, so give Wild Field Greens and Vine Ripened Tomatoes with Warm Hazelnut Forest Dressing Head to the store and pick up olive oil, salt and pepper, hazelnut oil, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Break or chop mushrooms into 1/4-inch pieces and cover with 1/4 cup warm water.

Ingredients you will need

Mushrooms

Water

Let sit for 30 minutes to rehydrate. Strain mushrooms, reserving soaking liquid in a small bowl. Rinse mushrooms and set aside. Strain soaking liquid through a paper towel into a small pot and reduce by half over medium heat.

Ingredients you will need

Mushrooms

Equipment you will use

Paper Towels

Bowl

Pot

Combine hazelnut oil, walnut oil and olive oil in a small bowl.

Ingredients you will need

Hazelnut Oil

Walnut Oil

Olive Oil

Equipment you will use

Bowl

Combine vinegar, shallot, chives and salt and pepper in a separate medium mixing bowl and whisk in warm soaking liquid. Continue whisking and add oil in a slow thin stream to emulsify.

Ingredients you will need

Salt And Pepper