The salad is named Hen of the Woods, after the warm mushrooms that adorn the plate, but it's the mix of broad, snappy red oak, green leaf, lola rosa, and red romaine that steal the show.
Inspired by a salad that chef Brian Lofink of Fishtown's Kraftwork had in Germany this past fall, he began adding balancing components like roasted walnuts and sheets of Bianco Sardo sheep's milk cheese to those killer 'shrooms and greens.
What brings it all together - and should be a lesson to all truffle abusing chefs - is the whisper of truffle oil Lofink adds to a creamy, egg-based dressing, a recipe he learned from Chris Scarduzio during his Brasserie Perrier days.
Roasted Hen of the Woods Mushroom Salad, $13 at Kraftwork, 541 E. Girard Ave., 215-739-1700, kraftworkbar.com.