Roasted California chanterelle salad
Executive Chef Richard Slusarz
Grand Hyatt-San Francisco
Ingredients
Chanterelle salad
6 oz. golden chanterelles
1 tsp. minced garlic
1/2 tsp. minced fresh thyme
1/4 cup extra virgin olive oil
1/2 cup balsamic vinegar
6 oz. spring mix greens
4 oz. California goat cheese, crumbled
Vinaigrette dressing
1/4 cup balsamic vinegar
1 shallot, minced
1 tsp. whole grain mustard
2 sprigs fresh thyme, chopped
1 tsp. chopped Italian parsley
3/4 cup extra virgin olive oil
Salt and pepper, to taste
Directions
For salad:
Prepare chanterelles by gently cleaning them to remove any dirt, then tear or cut into small pieces. Toss with garlic, thyme and olive oil and roast in a 325-degree oven until cooked, about 5 to 7 minutes. Remove from the oven and set aside to cool. In the meantime, reduce 1/2 cup balsamic vinegar slowly on the stove until it reaches a syrupy consistency. Remove from the heat and set aside.
For vinaigrette dressing:
Mix 1/4 cup balsamic vinegar with minced shallots, mustard, thyme and parsley. Slowly whisk in olive oil in a steady stream until it is incorporated. Season with salt and pepper and reserve.
To assemble:
Toss greens with all but 2 tbsp. of the dressing (reserved to toss with the mushrooms) and plate. Toss cooled mushrooms with dressing and plate aside the greens. Garnish with crumbled goat cheese and reduced balsamic vinegar.