Thursday, October 28, 2010

Mushroom Hazelnut Salad

This is a very flavorful salad. The mix of the warm, sauteed mushrooms and almonds gave it a classy taste. I LOVED it! Next time I am going to try adding a little bacon.
4 TBSP. Olive Oil
1 TBSP. Red wine vinegar
1 TBSP. fresh Tarragon, chopped coarsley
2 garlic cloves, minced
1/4 tsp. honey
salt and pepper to taste
In a small skillet, over medium heat, saute the mini bella mushrooms in 1 TBSP. olive oil. Remove from pan. Add the almonds and toast until browned. Toss in with your salad mix and toss with the dressing.

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