Mushroom salad recipe

INGREDIENTS

1/2 cup

hazelnuts;

2 tbsp

shallots, finely chopped;

3 tbsp

rice vinegar;

9 tbsp

extra-virgin olive oil;

2 lb

mushrooms (I used Portabello), sliced thickly;

2 tbsp

butter or clarified butter;

6 oz

fresh greens (arugula or baby spinach are two great options);

1 tsp

fresh thyme;

1/4 cup

shallots, finely chopped;

Sea salt and freshly ground black pepper to taste;