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Salads
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Vegetable |
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INGREDIENTS:
1 1/2 ozs pancetta
3 lg shallots
1 lb fresh chanterelle mushrooms
2 ozs Stilton
6 tbs olive oil
Salt and freshly ground black pepper
1 tbs plus 2 teaspoons Sherry wine vinegar
1 4 to 5 oz bag Bordeaux lettuce mix
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DIRECTIONS:
Chop pancetta. Thinly slice shallots. Brush
sand off 1 pound fresh chanterelle mushrooms and cut into
1/2-inch-thick slices. Crumble Stilton.
Heat 2 tablespoons olive oil in a large nonstick skillet over
medium-high heat. Add the pancetta and shallots; sauté until
beginning to brown. Add 2 more tablespoons olive oil, then the
mushrooms.
Sprinkle with salt and freshly ground black
pepper. Sauté until the mushrooms are just tender, about 5
minutes. Add 1 tablespoon Sherry wine vinegar and boil until
evaporated, stirring constantly. Remove from heat.
Pour lettuce mix into a shallow salad bowl. Add 2 tablespoons
olive oil and toss. Add 2 teaspoons Sherry wine vinegar, season
with salt and pepper, and toss again.
Add the mushrooms and cheese; toss lightly
and serve immediately.
Servings: 6 |
