For the mushrooms:
- 3 tbsp grape-seed oil
- 1 1/2 lbs mixed wild mushrooms, trimmed and washed or brushed clean
- salt and pepper to taste
- 2 tbsp minced shallots
- 2 tsp fresh thyme leaves, chopped fine
- 2 tbsp unsalted butter
- 6 oz quality small lettuces (several handfuls)
- 1/2 bunch chives, snipped into bits using scissors
- 1/2 bunch tarragon, leaves torn into pieces
- 1/4 cup pine nuts, toasted in a dry skillet until you can smell them
- 4 eggs cooked any way you like (poached, sunny-side up, scrambled)
- sea salt
- aged balsamic vinegar, for drizzling
- crusty bread
- prosciutto slices
For the dressing:
In a small bowl combine 1 tbsp minced shallot, 1 tbsp champagne vinegar, 1 tbsp Dijon mustard, 1 tbsp warm water, and 1 tbsp honey, then slowly whisk in 1 cup grape-seed oil until emulsified. Season with salt and pepper. Makes 1 cup.
Heat oil in the largest skillet you own over high heat until just before it smokes — it will shimmer in the pan. Add mushrooms and spread evenly around the pan, leaving a few gaps so the steam can escape. Cook, undisturbed (don’t shake the pan — you want a proper sear), until browned, 6 to 8 minutes. Stir — flipping the mushrooms around to brown all sides — season with salt and pepper, and cook for another 6 minutes. Add shallots, thyme, and butter, and lower heat to medium. Cook until shallots soften, another 5 minutes. Remove from heat and let rest for about 5 minutes.
Transfer warm mushrooms to a bowl. Add lettuces, herbs, nuts, and about 1/4 cup dressing. Season to taste with salt and pepper. Divide salad among four plates, and top each with an egg. You can finish with sea salt and a drizzle of balsamic vinegar, and serve with a hunk of bread and a slice of prosciutto.