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1
Combine all vinaigrette ingredients in a mason jar (or something similar) and shake to emulsify. Set aside at room temperature until needed.
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2
Glaze the walnuts: toss them with 1-1/2 tablespoons of the prepared dressing, add a sprinkle of sea salt. Coat a baking sheet with cooking spray, add the coated walnuts and toast in a pre-heated 350u00b0 oven for 8 minutes, stir half way through. 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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3
Prepare the phyllo shell - in a 9 inch tart pan criss-cross to layer the phyllo sheets, layer sheets one by one, lightly brushing each with oil all the way out to the ends. To each layer, add a light sprinkling of sea salt. Turn in the phyllo edges - I like a rustic look. Bake in a 350u00b0 oven 8-10 minutes - set aside to let cool about a half hour. Note: the middle of the phyllo crust will puff up, don't worry about it; just press it down after taking out of the oven.
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4
Finely mince the shallot. Finely mince the garlic cloves. Thin slice the mushrooms...keep these ingredients separate from each other - set aside.
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5
Rinse and spin dry the greens, barely coat with drizzles of vinaigrette, scatter the greens over the cooled phyllo tart shell; let sit while preparing the final touch.
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6
Heat 2 tablespoons of the vinaigrette over medium heat. Add the shallot and mushroom, saute until they start to release their juices, about 5 minutes.
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7
Add the garlic and some fresh ground black pepper, saute for another minute; arrange this mixture over the greens on phyllo.
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8
Top with the glazed walnuts, scatter throughout.
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9
Release the phyllo shell from the tart pan, slice into wedges.
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10
Serve with additional dressing for those who wish to add more.
