warm mushroom salad with hazelnuts

INGREDIENTS

• 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