Ingredients:

• ½ cup thinly sliced green onions
• 2 tablespoons olive oil
• 1 pound mushrooms, finely chopped
• 1 teaspoon minced fresh tarragon
• 2 tablespoons white wine vinegar
• 1 cup sour cream
• Salt and pepper
• 1/8 pound very thinly sliced prosciutto, 16 slices
• 4 to 5 ounces watercress
• 6 ounces butter lettuce
• ¼ cup hazelnut oil

Instructions:

1. In a sauté pan, cook onion in oil until limp.  Add mushrooms and tarragon and cook stirring occasionally over medium until the mushrooms are limp and all liquid has evaporated.
2. Add one tablespoon of the vinegar and cook until evaporated.  Cool.  When cool stir in sour cream, salt and pepper to taste.
3. Line each of four oiled ramekins (1/2 of ¾ cup size) with 3 or 4 slices prosciutto, overlapping edges slightly.  Spoon ¼ of the mixture into each cup folding any prosciutto end over filling.  Cover and chill until cold and filling is firm enough to hold its shape when unmolded.  This can be at least one hour or as long as overnight.
4. Mix together the ¼ cup hazelnut oil with remaining 1 tablespoon vinegar.  Add salt, pepper, more fresh tarragon minced and mix with watercress and butter lettuce.
5. To serve invert a mushroom ramekin on a leaf of butter lettuce and surround with dressed greens.