Salad with mushrooms and walnuts is a classic of French cuisine. Traditionally, the green salad was served before the cheeses, so it was as light as possible, because by this time the guest had already tasted the appetizers, soup and hot meal.
150 grams of frisée salad 200 g champignons 3/4 cup walnuts half a shallot bulb 3 sprigs of tarragon 1/3 cup of extra virgin olive oil 3 tbsp. walnut oil 2 tbsp. white wine vinegar 1/2 tsp. salt
STEP BY STEP RECIPE
Heat a pan over medium heat and roast the walnuts until light brown, 3 to 5 minutes. Cool and chop coarsely.
Peel and chop the shallots and finely chop the tarragon leaves. In a bowl, mix the shallots, vinegar, salt and tarragon. Pour the olive oil and walnut oil into the dressing and whisk until emulsified. Slice the mushrooms into thin slices. Pour half of the dressing into a bowl, put the mushrooms in it, stir and leave for 10 minutes.
Tear the frisée salad into long pieces. Pour some of the dressing over the lettuce and stir. Place the frisée on a rectangular or oval dish. Place the mushrooms on the salad leaves. Add walnuts to remaining dressing, stir and place on top of mushrooms. Serve immediately to the table.
Try different combinations of salads and nuts, such as hazelnuts with korn lettuce or rucola with pine nuts.