2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 pound cremini mushrooms, cleaned and thinly sliced
1 teaspoon fresh thyme leaves
Salt, to taste
1/4 teaspoon ground white pepper, or more to taste
6 cups mixed baby greens (about 1 1/2 cups containing baby arugula)
1 sweet onion, peeled and thinly sliced
Hazelnut Vinaigrette (recipe follows)
1/2 to 3/4 pound freshly cooked Dungeness crabmeat
About 3/4 cup coarsely chopped, roasted and skinned hazelnuts
4 to 6 ounces extra-aged Gouda cheese (shredded in wide, slender sheets using a vegetable peeler or wide side of a box grater)
Lemon wedges, for garnish
Heat the oil and butter in a large saute pan over medium-high heat. Add the mushrooms and saute until they begin to release their juices. Add the thyme leaves and continue cooking until mushrooms become soft and golden. Season mushrooms with the salt and white pepper, then remove to a platter.
Divide the greens between 4 salad plates. Layer the onions on top, followed by mushrooms. Deglaze skillet with the Hazelnut Vinaigrette, stirring and scraping bottom of pan to remove any cooked-on bits of food.
Divide the fresh crab between plates, arranging on top of mushrooms. Drizzle a portion of vinaigrette over each salad, then sprinkle with the hazelnuts and shredded cheese. Add a lemon wedge to each plate and serve immediately. Makes 4 servings.
HAZELNUT VINAIGRETTE: Whisk together 1/4 cup unseasoned rice vinegar, 1 teaspoon Dijon mustard, 1 tablespoon finely minced shallot, 1 finely minced garlic clove and 2 teaspoons brown sugar. Whisk in 1/2 cup toasted hazelnut oil or, simply, extra-virgin olive oil. Makes 1 cup.