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.

Dressing:

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.