Warm Mushroom and Endive Salad with Hazelnuts

Warm seared mushrooms mingle with crisp endive, peppery arugula, toasted hazelnuts, and sherry vinegar in this quick vegetarian salad.

Prep: 10 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 oz mushrooms
• 2 endives
• 3 cups arugula
• 0.333 cup hazelnuts
• 1 shallot
• 2 tbsp sherry vinegar
• 2 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Heat a large dry skillet over medium heat. Add the hazelnuts and toast for 3 to 4 minutes, shaking the skillet often, until fragrant and lightly browned. Transfer to a cutting board and roughly chop once cool enough to handle. (about 4 min) — Medium heat
2. Increase the skillet heat to medium-high and add the mushrooms. Sear for 5 to 7 minutes, stirring occasionally, until their moisture cooks away and the mushrooms are deeply browned. Season with the salt and pepper. (about 7 min) — Medium-high heat
3. While the mushrooms cook, slice the endives crosswise and thinly slice the shallot. Add the endive, arugula, shallot, chopped hazelnuts, sherry vinegar, and olive oil to a large bowl. (about 5 min)
4. Add the hot mushrooms to the bowl and toss until the greens are lightly wilted and everything is evenly coated. Serve immediately. (about 1 min)