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Ingredients

• 6 tablespoons  plus 1 teaspoon extra-virgin olive oil
• 1/2   small sweet onion, sliced into 1/4-inch-thick rings
•   Salt and freshly ground pepper
• 1 pound  chanterelle or hedgehog mushrooms, stems trimmed and large mushrooms halved
• 1 tablespoon  plus 1 teaspoon red wine vinegar
• 1 teaspoon  Dijon mustard
• 3 cups  baby arugula
• 1 cup  blackberries
• 1 cup  raspberries
• 4 2-ounce  pieces of Cabot Clothbound Cheddar

Description

Because Vermont's Growing Season Is So Short, Eric Warnstedt Seizes On Prime Ingredients With Remarkable Gusto. Here, He Takes Advantage Of Chanterelle Mushrooms And Berries To Create A Simple But Dazzling Salad That He Pairs With One Of His Favorite

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