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

Ingredients

• 1 tablespoon balsamic vinegar 
• 3 large beefsteak tomatoes cut into 1/ slices
• 1  shallot clove minced
• 1 ounce mushroom caps dried
• 1 tablespoon chives fresh minced
• 1 tablespoon hazelnut oil 
• 2 cups greens such as frisee and leaf lettuce mixed dried fresh red
• 0.3 cup olive oil extra-virgin
• 2  baby greens separated
• 12 servings salt and pepper black freshly ground
• 1 tablespoon walnut oil 

Equipment

• bowl
• paper towels
• whisk
• mixing bowl
• pot

Directions

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. 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.
3. Combine hazelnut oil, walnut oil and olive oil in a small bowl.
4. 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.
5. Lay out slices of tomato. Top with salad greens and mushrooms.
6. Drizzle with warm dressing and top with 2 small romaine leaves.