1/2 cup hazelnuts
2 tablespoons finely diced shallots
3 tablespoons sherry or a white wine vinegar
9 tablespoons extra-virgin olive oil
2 pounds mushrooms (cremini or a mix of wild mushrooms), cleaned and sliced
2 tablespoons unsalted butter
6 ounces salad greens such as frisé, arugula or a mix of your choice
A 1 cup mix of fresh herbs (optional) such as chives, tarragon
1 teaspoon fresh thyme or a couple pinches of dried
1/4 cup sliced shallots
1/4 pound pecorino (Goin loves di Grotta, and we did too, but Romano would also work) or Parmesan-Reggiano or another hard, sharp cheese