Recipe Index: Chef Frank Stitt

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Local Arugula Salad with Warm Golden Chanterelles,
Peas, Shaved Parmesan, and Cider Vinaigrette

Ingredients (Serves 4)

• 1 LB chanterelles, Choose dry, small, fresh golden chanterelles, wipe off and cut into ½ if very large
• 2 Bartlett or Comice pears, quartered, cored and sliced into 16 pieces
• 1 shallot, finely chopped
• 1 TB olive oil for sauté
• ¾ cup olive oil for vinaigrette
• Salt and pepper
• ¼ cup cider vinegar
• 1 TB honey
• 3 oz. Parmigiano-reggiano, shaved with a vegetable peeler

Method

In a medium mixing bowl, add ½ shallot with salt and pepper, cider vinegar and honey. Allow to macerate 10 minutes. Whisk in olive oil and adjust seasoning. Sauté chanterelles for 2 minutes and add remaining ½ shallot.

Season with salt and pepper. Set aside and keep warm.

Toss arugula with vinaigrette. Arrange on plate with 4 slices of pear. Scatter chanterelles and parmesan around the plate and serve.