Prep: 1. Preheat oven to 375. 2. Slice shallot. Dice 2 tablespoons of the sliced shallot for the dressing. 3. Slice mushrooms. Chop thyme and shave cheese. Make: 1. Make the dressing by whisking together diced shallots, vinegar, and salt together, set aside. 2. Heat a dry skillet over medium high heat and toast hazelnuts for 5-8 minutes, until fragrant. 3. Meanwhile, heat 2 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium-high heat. 4. Add the mushrooms, and thyme and season with salt and pepper to taste. Saute mushrooms for about 5 minutes. 5. Add in sliced shallots to mushrooms and saute for an additional 2 minutes. 6. Whisk in remaining 1/4 cup of olive oil into the dressing. 7. Serve salad greens topped with hot mushrooms, hazelnuts, cheese and drizzeled with dressing. Add salt and pepper to taste.