(4 servings)


MUSHROOMS SALAD

• 2 tbsp. Hazelnut oil
  

INGREDIENTS

• 8 cups Hamakua mushrooms, Alii Oyster, Kea Hon Shimeji
• Salt & white pepper to taste
• 1tbsp. Chives, finely chopped

* HAZELNUT VINAIGRETTE

• 2 tbsp. Sherry vinegar
• 1/2cup Hazelnut oil
• 1 tbsp. Chives (finely chopped)
• Salt and white pepper to taste
• 1 screw top jar (optional)
  
  * 1/2 for mushroom salad, ½ for Lollo rossa salad
  
  

LOLLO ROSSA SALAD

• ½ lb. Lollo rossa salad, cleaned, washed & dried

GARNISH

• 16 pieces parmesan cheese, finely shaved

TO PREPARE THE HAZELNUT VIAIGRETTE

Combine the sherry vinegar, hazelnut oil, chives, salt and white pepper in a screw top jar, cover tightly and shake vigorously for 20 seconds. Set aside.


TO COOK THE FRESH HAMAKUA MUSHROOMS

Sauté the mixed mushrooms in a hot pan with hazelnut oil and cook 3 to 5 minutes, season to taste with the hazelnut vinaigrette. Set aside.


TO FINISH PLATE

On four chilled 12-inch plates, equally place the lollo rossa salad with vinaigrette and arrange nicely in a circle from the center of the plate. Then add the seasonal mushrooms salad in center. Sprinkle parmesan shavings and chives.