Grilled Mushroom Salad with Frisee and Hazelnuts

1. 1

   Preheat oven to 350F.

2. 2

   Roast nuts in a shallow baking pan in middle of oven until toasted, 10 to 12 minutes.

3. 3

   Wrap in a kitchen towel and rub to remove skins from nuts (not all skins will come off).

4. 4

   Cool nuts and coarsely chop.

5. 5

   Rub a large salad bowl with cut sides of garlic, then discard garlic and add nuts to bowl.

6. 6

   Prepare grill for cooking or preheat broiler.

7. 7

   Thread mushrooms horizontally through caps onto skewers and arrange on a baking sheet.

8. 8

   Whisk together vinegar and salt in a small bowl, then gradually whisk in olive oil until emulsified.

9. 9

   Add pepper to taste.

10. 10

    Brush a few tablespoons vinaigrette onto mushrooms and grill 4 to 6 inches over glowing coals, turning once, until mushrooms are golden and tender, 3 to 5 minutes.

11. 11

    (Alternatively, mushrooms can be broiled.)

12. 12

    Working quickly, remove mushrooms from skewers and slice 1/4 inch thick.

13. 13

    Add to salad bowl with frisee, remaining vinaigrette, hazelnut oil, and salt and pepper to taste and toss well.

* Per serving · 4 servings · Values may vary.

No additional tips available.