Wild Mushroom Salad

Ingredients

• stores, well-stocked supermarkets and farmers markets.
• 2 cups 1-inch cubes sourdough bread
• 2 teaspoons chopped fresh rosemary
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup pine nuts
• Kosher salt
• 1 pound mixed wild mushrooms, such as chanterelles, morels, shiitake, hedgehogs and cèpes (porcini)
• 1/4 pound thinly sliced prosciutto
• 1 shallot
• 1/4 cup sherry vinegar
• 2 tablespoons hazelnut oil
• 2 tablespoons walnut oil
• 1/4 cup chopped fresh chives
• 4 fresh sage leaves, chopped
• Freshly ground black pepper
• 5 to 6 cups mixed torn firm salad greens, such as endive, radicchio and romaine
• 1/2 cup loosely packed red, purple or green basil leaves

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