Warm Chanterelle And Toasted Pine Nut Salad Recipe

About this recipe

This vegetarian warm salad combines the earthy flavors of chanterelle mushrooms with the crunch of toasted pine nuts and the freshness of mixed greens, all brought together with a tangy vinaigrette.

Ingredients

• 40G Dried Wild Chanterelle Mushrooms, 40G
• 50G Pepper Black Ground BWFO
• 125G Florette Mixed Salad
• - Sunita Lemon Juice Organic
• 250 G Onion Shallots 300g
• 70G Italian Pine Nuts, 70G
• 1 L Olive Oil – Organic
• 500 Ml Pommery Red Wine Vinegar, 500Ml
• - Tata Salt
• 500 Ml Clearspring Organic Rapeseed Oil, 500Ml

Instructions

1. 1. In a medium-sized skillet, heat 1 tablespoon of extra-virgin olive oil over low heat. Add the pine nuts and toast them gently, stirring frequently, until golden brown, about 3-4 minutes. Remove and set aside.
2. 2. In the same skillet, add 2 tablespoons of extra-virgin olive oil and raise the heat to medium. Add the shallots and sauté until tender and translucent, about 5 minutes.
3. 3. Increase the heat to high and add the chanterelle mushrooms. Cook, stirring occasionally, until the mushrooms release their water and begin to brown, about 8-10 minutes.
4. 4. In a small bowl, whisk together 2 tablespoons of red-wine vinegar, 1 tablespoon of lemon juice, and 4 tablespoons of extra-virgin olive oil. Season the vinaigrette with freshly ground black pepper and a pinch of salt.
5. 5. In a large bowl, toss the mixed greens with the cooked mushrooms, toasted pine nuts, and shallots. Drizzle the warm vinaigrette over the salad and toss gently to combine.
6. 6. Serve immediately, garnished with an extra sprinkle of freshly ground black pepper if desired.