Ingredients
1/2 cup raw hazelnuts
2 small shallots, sliced into rounds (1/2 cup)
3 tablespoons white balsamic vinegar
2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice
Kosher salt and freshly ground pepper
5 ounces oyster mushrooms, separated into individual trumpets
5 ounces shiitake-mushroom caps, halved if large
5 tablespoons extra-virgin olive oil
1 tablespoon light-brown sugar
1 tablespoon Dijon mustard
2 anchovies, mashed to a paste
8 cups torn mixed chicories, such as frisée, Castelfranco, and Trevisano
1/2 cup pomegranate arils
Preparation
Preheat oven to 350°F. Place nuts in a single layer on a rimmed baking sheet; toast until darkened slightly with a nutty aroma, 10 to 12 minutes. When cool enough to handle, coarsely chop.
In a small bowl, combine shallots, vinegar, lemon juice, and 1 tablespoon water; season with salt and pepper. Heat a dry medium skillet over medium-high; add mushrooms and a pinch of salt. Cook, stirring a few times, until mushrooms are golden brown in places and a film forms on bottom of skillet, 5 to 7 minutes.
Drizzle with 1 tablespoon oil and sprinkle evenly with brown sugar. Cook until mushrooms are caramelized and fragrant, about 1 minute. Transfer mixture to a large bowl; cover to keep warm.
Return skillet to medium heat. Drain shallots, pouring shallot liquid into skillet, and set aside. Stir mustard, anchovies, and lemon zest into skillet to combine. Slowly whisk in remaining 1/4 cup oil and cook just to warm through, about 20 seconds.
Transfer to bowl with mushroom mixture, along with chicories. Toss to evenly coat and season to taste. Top with pickled shallots, chopped hazelnuts, and pomegranate arils; serve.
