Boistfort Valley Farm
Community Supported Recipe Box

Arugula Salad with Chanterelles, Pears, Parmesan, and Cider Vinaigrette

ingredients

  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons minced shallot
  • 7 tablespoons extra-virgin olive oil
  • 1/2 pound fresh chanterelles, cleaned and sliced
  • 1 very firm Bartlett pear
  • 6 ounces baby arugula
  • 1 (1/3-pound) piece Parmigiano-Reggiano

procedure

dish: salad
season: fall

Note: If your chanterelles are very wet, dry sauté them over high heat to release water, then add oil and sauté until done.

Whisk together vinegar, honey, 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and 1 tablespoon shallot in a small bowl and let stand 10 minutes. Add 6 tablespoons oil in a slow stream, whisking.

Heat remaining tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chanterelles, stirring, until crisp-tender, 3 to 4 minutes. Add remaining 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and tablespoon shallot and sauté, stirring, 5 seconds. Remove from heat and keep warm, covered.

Halve, core, and very thinly slice pear lengthwise, then divide slices among 8 salad plates. Toss arugula with just enough vinaigrette to lightly coat and mound in centers of plates. Arrange chanterelles around arugula. Shave 6 or 8 curls from cheese with a vegetable peeler onto each salad. Drizzle salads with some of remaining vinaigrette.

Gourmet, October 2002, chef Frank Stitt, Highlands Bar and Grill, Birmingham, AL

BoistfortValleyFarm.com/recipes