Batavia Salad with Cherry Tomatoes and Hazelnuts
- 150 grams button Mushroom
- 1 red onion
- 6 tablespoons Canola oil
- freshly ground peppers
- 1 teaspoon medium hot Mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 2 tablespoons scallions
- 2 tablespoons freshly chopped Chervil
- 1 Batavia lettuce
- 200 grams Cherry tomatoes
- 30 grams flaked Hazelnuts
Trim the mushrooms and cut into slices. Peel the onion and chop finely. Heat 2 tablespoons canola oil in a pan and saute the onion over medium heat, add the mushrooms and fry briefly. Season with salt and pepper, and set aside.
For the vinaigrette, mix the mustard with the apple cider vinegar, lemon juice and the remaining canola oil. Season with salt and pepper. Add the chopped chives and chervil.
Trim the batavia lettuce, rinse and shake dry. Tear the lettuce into smaller pieces, if desired. Place the lettuce in a bowl and toss with the vinaigrette.
Rinse and halve the cherry tomatoes. Roast the hazelnut flakes in a dry pan. Spread the mushrooms and tomatoes over the lettuce and sprinkle with toasted hazelnut flakes.