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1
Preheat the oven to 375F.
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2
Toast the hazelnuts on a baking sheet 8 to 10 minutes, tossing them once or twice, until they smell nutty and are a light golden brown.
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3
Let them cool, then chop the hazelnuts coarsely.
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4
Place the diced shallots, sherry vinegar, and 1/2 teaspoon salt in a bowl, and let sit for 5 minutes.
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5
Whisk in 5 tablespoons olive oil and set aside.
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6
If the mushrooms are large, tear them into large (1 1/2- to 2-inch) pieces.
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7
(Theyll shrink once theyre cooked, so dont make them too small.)
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8
Heat a large saute pan over high heat for 2 minutes.
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9
Add 2 tablespoons olive oil and heat another minute.
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10
Swirl in 1 tablespoon butter, and when it foams, scatter half the mushrooms in the pan.
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11
Season with 1 teaspoon thyme, 3/4 teaspoon salt, and a healthy pinch of pepper.
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12
Saute the mushrooms about 5 minutes, stirring occasionally, until theyre tender and a little crispy.
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13
(The cooking time will depend on the particular mushrooms you use.)
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14
Transfer the cooked mushrooms to a plate, and repeat with the second batch.
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15
Meanwhile, place the salad and herbs in a large salad bowl.
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16
When the second batch of mushrooms is done, add the first batch back to the pan.
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17
Cook for another minute or two to heat thoroughly, then toss in the sliced shallots.
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18
Spoon the hot mushrooms over the salad.
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19
Return the pan to the stove and add three-quarters of the vinaigrette, swirling the pan to heat it.
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20
When the dressing is very warm, pour it over the salad.
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21
Season with 1/4 teaspoon salt and freshly ground black pepper.
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22
Toss carefully to dress the salad and mushrooms, and taste for seasoning.
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23
You may need a little more salt, pepper, vinaigrette, or straight sherry vinegar.
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24
Arrange half the salad on a large platter.
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25
Use a vegetable peeler to shave some pecorino over the salad, and sprinkle half the hazelnuts over that.
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26
Place the remaining salad on top, and finish with shavings of cheese and the rest of the nuts.
