Arugula And Chanterelle Salad With Vacherin Croutons


For Vinaigrette: 1 tablespoon red wine vinegar 1 tablespoon raspberry vinegar 1 teaspoon minced shallot 1/4 teaspoon sugar 3 tablespoons canola oil 1 tablespoon hazelnut oil 1 teaspoon thyme leaves 1 teaspoon minced chives 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper For Salad: 6 baguette slices cut diagonally 1/3 inch thick 1 1/2 tablespoons olive oil 1/4 cup hazelnuts 1 pound haricots verts 1 tablespoon unsalted butter 1 pound small chanterelles mushrooms, trimmed 1 tablespoon minced shallots 1 small garlic clove, minced 1/2 tablespoon chopped parsley 1/2 tablespoon thyme leaves 6 ounces Vacherin cheese without the rind 6 cups (packed) arugula leaves


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