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1
Combine and whisk all dressing ingredients together - set aside until needed.
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2
Toast the walnuts: toss the walnuts with 1-1/2 tablespoons of the prepared dressing, add a sprinkle of sea salt. Oil a small baking sheet with 1 tablespoon walnut oil, add the coated walnuts and toast in a pre-heated 350u00b0 oven for 8 minutes, stir half way through.
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3
After taking out of the oven, scrape the walnuts onto a plate, ASAP, so that they don't stick to the baking sheet. Set aside until needed.
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4
Thin slice the mushrooms through the middle. Chop the cippollini. Finely mince the garlic cloves...keep these ingredients separate from each other - set aside.
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5
Rinse and drain the greens, then toss with a few drizzles of the dressing, enough to lightly coat. Evenly add to salad plates or onto the cooled phyllo shell - if using one.
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6
Heat 2 tablespoons of the dressing over medium heat in a large skillet. Add the shallot and cook until softened a bit, about 2-3 minutes. Add mushrooms, stir gently, to coat, cook just until they start to release their juices, about 5 minutes.
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7
Drizzle in another tablespoon of dressing, add the garlic and a little pepper, toss and cook for another minute.
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8
Arrange the mushroom-onion mixture over the greens.
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9
Top with the walnuts, scatter throughout.
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10
Serve with additional dressing for those who would like more.
