500g button mushrooms, halved
2 cloves garlic, crushed
3 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp dried tarragon
1 tsp wholegrain mustard
1 tbsp dry sherry
Fresh herbs, such as chives, parsley and chervil, to serve
Blue Cheese & Yoghurt Dressing
1 shallot, finely chopped
1 tsp worcestershire sauce
50g blue cheese, crumbled
150ml Greek yoghurt
2-3 cups fresh sorrel and rocket
1 cup hazelnuts, toasted, skins removed
2 nashi pears, cored and sliced
Wipe mushrooms with a damp cloth. Place them in a microwave-proof bowl, cover and microwave for 1 minute. Mix in all other ingredients. Cover and heat through for 1 minute more. Allow to cool.
Meanwhile, make the blue cheese dressing. Mix the shallot, worcestershire sauce and cheese into the yoghurt and season to taste with salt and freshly ground black pepper.
On a large serving platter, arrange the fresh salad leaves, topping with the marinated mushrooms, toasted hazelnuts and slices of nashi pear.
Serve salad with blue cheese dressing and yoghurt and a sprinkle of fresh herbs of your choice.