Warm salad with chantrelles and tarragon

4 servings

Ingredients

Quantity Ingredient
12 ounces Mesclun Lettuce, torn into
Bite-sized pieces
2 Shallots, finely chopped
2 tablespoons Canola Oil
4 ounces Chantrelle Mushrooms, sliced
Lengthwise
⅓ cup Extra-Virgin Olive Oil
¼ cup Tarragon Vinegar
1 tablespoon Fresh Tarragon, chopped, or
¼ teaspoon Dried Tarragon
Salt and Pepper

Directions

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.

Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120

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