|1.00 kg||oyster mushrooms|
|100.00 g||apricots — sun-dried and chopped|
|50.00 g||hazelnuts — toasted|
|500.00 g||lettuce — shredded|
|30.00 ml||vinegar — raspberry|
|30.00 ml||hazelnut oil|
|65.00 ml||fresh chillies — 573|
|0.00||salt and freshly ground black pepper — to taste|
Smoke oyster mushrooms over a cold smoke for 20 minutes.
Shred mushrooms into strips.
Alternatively, sauté oyster mushrooms lightly in olive oil, and a teaspoon of soy sauce, cool and slice into strips.
Mix together apricots, hazelnuts and lettuce leaves, place on serving plates, top with mushroom strips.
Mix remaining ingredients
together and drizzle over salad.