Recipe for Warm Salad With Chantrelles And Tarragon


12 oz mesclun lettuce, torn into
1 bite-sized pieces
2 shallots, finely chopped
2 tablespoon canola oil
4 oz chantrelle mushrooms, sliced
1 lengthwise
1/3 cup extra-virgin olive oil
1/4 cup tarragon vinegar
1 tablespoon fresh tarragon, chopped, or
1/4 teaspoon dried tarragon
1 salt and pepper


Arrange greens on 4 serving plates. Set aside. In a medium skillet saute shallots in canola oil over medium-high heat 1-2 minutes until lightly browned. Add chantrelles and toss 30-60 seconds. Remove from heat. Stir in olive oil, vinegar, tarragon and salt and pepper to taste. Heat through over medium heat, whisking gently, until dressing is blended and just begins to simmer. Spoon hot mushroom dressing over greens. Serve at once.

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