Arugula and Chanterelle Salad with Vacherin Croutons

  • Active Time 25m
  • Total Time 35m

6 Servings

Vacherin is a rich, runny cheese. If it is unavailable, Brie or Camembert can be used instead.

ingredients

  • For Vinaigrette:
  • 1 tablespoon red wine vinegar
  • 1 tablespoon raspberry vinegar
  • 1 teaspoon minced shallot
  • 1/4 teaspoon sugar
  • 3 tablespoons canola oil
  • 1 tablespoon hazelnut oil
  • 1 teaspoon thyme leaves
  • 1 teaspoon minced chives
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • For Salad:
  • 6 baguette slices cut diagonally 1/3-inch thick
  • 1/2 tablespoons olive oil
  • 1/4 cup hazelnuts
  • 1 pound haricots verts
  • 1 tablespoon unsalted butter
  • 1 pound small chanterelles mushrooms, trimmed
  • 1 tablespoon minced shallots
  • 1 small garlic clove, minced
  • 1/2 tablespoon chopped parsley
  • 1/2 tablespoon thyme leaves
  • 6 ounces Vacherin cheese without the rind
  • 6 cups (packed) arugula leaves

directions

MAKE THE VINAIGRETTE: In a bowl, whisk the vinegars with the shallot and sugar; whisk in the remaining ingredients.

MAKE THE SALAD: Preheat the oven to 350 degrees F. Brush the baguette slices with the olive oil and arrange on a baking sheet. Bake the croutons for about 10 minutes, or until lightly toasted.

In a pie pan, toast the hazelnuts in the oven until browned, about 10 minutes. Transfer the nuts to a kitchen towel and rub well to remove the skins. Coarsely chop the nuts.

In a saucepan of boiling salted water, cook the haricots verts until just tender, about 3 minutes. Drain, then rinse under cold running water until cool; pat dry.

In a saucepan of boiling salted water, cook the haricots verts until just tender, about 3 minutes. Drain, then rinse under cold running water until cool; pat dry.

In a saucepan of boiling salted water, cook the haricots verts until just tender, about 3 minutes. Drain, then rinse under cold running water until cool; pat dry.

In a large skillet, melt the butter over moderately high heat. Add the chanterelles and reduce the heat to moderately low. Cook slowly, allowing any exuded juices to evaporate, about 4 minutes. Increase the heat to high, season the mushrooms with salt and pepper and cook until lightly browned, about 3 minutes. Add the shallots, garlic, parsley and thyme leaves and cook, stirring, until fragrant, about 1 minute.

Spread the croutons with the Vacherin. In a large bowl, toss the arugula and haricots verts with the vinaigrette. Mound the salad on plates. Spoon the mushrooms on top and garnish with the hazelnuts. Set a crouton beside each salad, sprinkle pepper over all and serve.

MAKE AHEAD: The salad can be prepared early in the day through Step 4. Reheat the croutons before proceeding.

WINE RECOMMENDATION:

The dynamic 1995 Albert Boxler Grand Cru Riesling Sommerberg is able to bridge the gap between the earthy chanterelles and the creamy Vacherin.

Tip: Missing part of the method with the vegetables and cheese.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 3523

nutrition information per serving

447 calories; 30g total fat; 28mg cholesterol; 556mg sodium; 34g carbohydrates; 5g fiber; 12g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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