Warm salad with chantrelles & tarragon
Yield: 4 Servings
Ingredients:
- 12 oz Mesclun Lettuce torn into Bite-sized pieces
- 2 Shallots finely chopped
- 2 tb Canola Oil
- 4 oz Chantrelle Mushrooms sliced Lengthwise
- 1/3 c Extra-Virgin Olive Oil
- 1/4 c Tarragon Vinegar
- 1 tb Fresh Tarragon chopped or
- 1/4 ts Dried Tarragon
Instructions:
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. Source: Victoria Magazine April 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120
