submitted by Andrea Potter of Rooted Nutrition.ca ♦ rootednutrition@gmail.comCooking Classes ♦ Workshops ♦ Holistic Nutrition CounselingThanks Andrea!  Enjoy folks...Wild Mushroom and Asian Pear SaladThis simple, warm salad lets earthy fall flavours shine, balanced with a tart pear and some crunchy hazelnuts. Get these fine ingredients at farmer's markets starting in October or so.Dressing: (Makes more than needed for one salad) Keeps until the date of the hazelnut oil in thefridge.)Creamy hazelnut dressing

• 2 ripe pears or Asian pears, cored and cut into chunks,
• 1 Tbsp mustard
• 1/4 cup apple cider vinegar
• 2/3 cup hazelnut oil
• 1/3 cup olive oil

Put pears, vinegar and mustard in the blender. Puree until smooth. Slowly add the olive oil and then the hazelnut oil in a stream and blend to emulsify.For the Salad - makes one appetizer salad

• 1 cup large- chopped mixed mushrooms- chanterelles are lovely this time of year
• 1/2 shallot, sliced thinly into rings
• 1/4 of an Asian pear- or firm bartlet pear
• parsley
• lemon juice
• salt to taste
• 1 leaf radicchio lettuce- or some frizee lettuce
• toasted hazelnuts, crushed- about 1 Tbsp

In a saute pan, cook the shallot in a bit of olive oil, once it it translucent, add the hazelnut mushrooms and brown slightly (should take about 2 minutes), tossing the pan from time to time.