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Warm Chanterelle and Pancetta Salad

From: Saveur
SERVES 4

1/4 lb. pancetta, diced
2 shallots, peeled and minced
1/2 lb. chanterelles, trimmed and quartered
1/4 cup pine nuts
7 tbsp. extra-virgin olive oil
1 tbsp. fresh lemon juice
2 tbsp. red wine vinegar
4 large handfuls of mixed greens (frisée, arugula, or bibb lettuce)
Freshly ground black pepper

Cook pancetta in a medium sauté pan over low heat until crisp, about 20 minutes. Drain on paper towels and transfer to a large bowl. Pour off fat from pan (a thin film will remain). Increase heat to medium, add shallots to pan, and cook until tender, about 15 minutes.

Increase the heat to high; add chanterelles and pine nuts, and sauté until lightly browned, about 5 minutes. Transfer mixture to bowl with pancetta.

In the same pan, warm olive oil over medium heat, then whisk in lemon juice and vinegar and heat through, scraping up the flavorful browned bits from the bottom of the pan.

Add mixed greens to bowl with pancetta, chanterelles, and shallots. Add the warm vinaigrette and toss well. Divide among four plates and season with pepper.

Chanterelle Salad

From: Saveur
SERVES 4

1/4 cup shelled walnut halves
5 tbsp. walnut oil
2 large cloves garlic, peeled and minced
1/2 lb. chanterelles, cleaned and trimmed
Salt and freshly ground black pepper
1 medium tomato, seeded and diced
2 oz. thinly sliced smoked ham, diced
1 tbsp. finely chopped fresh parsley
1/4 lb. mixed baby lettuce

Place walnuts in a single layer in a large skillet. Toast over medium heat for 10 minutes, turning once. Coarsely chop and set aside.

Heat 3 tbsp. of the oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 2 minutes. Increase heat to medium-high, add mushrooms, season with salt and pepper, and cook, stirring, until mushrooms soften, about 5 minutes.

Reduce heat to low, add tomatoes, ham, and parsley, and cook, stirring, for 1 minute. Remove from heat and set aside.

Place lettuce in a small bowl and dress with remaining 2 tbsp. oil. Season with salt and pepper, then divide among four small plates. Arrange mushroom mixture over lettuce, garnish with walnuts, and serve.