Warm Chanterelle-and-Berry Salad with Cheddar

Name: Warm Chanterelle-and-Berry Salad with Cheddar
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters baby arugula; 237 milliliters blackberries; 227 grams Cabot Clothbound Cheddar; 1 teaspoon Dijon mustard; 454 grams chanterelle or hedgehog mushrooms, stems trimmed and large mushrooms halved; 6 Tbsps extra-virgin olive oil; 237 milliliters raspberries; 1 Tbsp red wine vinegar; 4 servings Salt and freshly ground pepper; 1 smalls sweet onion, sliced into 1/4-inch-thick rings

Warm Chanterelle-and-Berry Salad with Cheddar is a gluten free, primal, and vegetarian main course. One portion of this dish contains roughly 19g of protein, 41g of fat, and a total of 489 calories. This recipe serves 4. Head to the store and pick up baby arugula, salt and pepper, wine vinegar, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

In a large skillet, heat 1 tablespoon of olive oil until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion rings, season with salt and pepper and cook over high heat until richly browned, about 2 minutes per side.

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Salt And Pepper

Onion

Transfer the onion rings to a medium bowl.

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Onion

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Bowl

Add 3 tablespoons of the olive oil to the skillet and when it is hot, add the chanterelles and season with salt and pepper. Cook over moderate heat until the liquid in the skillet has evaporated, about 7 minutes. Continue to cook over moderate heat, stirring occasionally, until the chanterelles are browned, about 5 minutes longer. Season with salt and pepper.

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Salt And Pepper

Chanterelle Mushrooms

Olive Oil

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Frying Pan

In a small bowl, combine the vinegar with the mustard and the remaining 2 tablespoons plus 1 teaspoon of olive oil; season the vinaigrette with salt and pepper.

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Salt And Pepper

Vinaigrette