Source: Trina Hahnemann, author of The Scandinavian Cookbook (Andrews McMeel Publishing, 2009).

Serves 4

INGREDIENTS

½ pound bacon, cubed
½ pound chanterelles
2 tablespoons olive oil
Salt and pepper
10 red or green plums, pitted and cut into wedges
6 cups mixed lettuce leaves
4½ ounces blue cheese, crumbled

Dressing
¼ cup balsamic vinegar
½ teaspoon superfine sugar
2 tablespoons olive oil

PREPARATION

1. Cook the bacon until golden in a skillet. Let drain on a piece of paper towel.
   
   
2. Use a dry brush to clean the chanterelles, then pan-fry them for 5 minutes in 1 tablespoon of the olive oil. Season with salt and pepper and let cool in the skillet.
   
   
3. Sauté the plums for a minute in the remaining 1 tablespoon oil.
   
   
4. Make the dressing. Mix the balsamic vinegar and sugar together in a small bowl, then whisk in the olive oil until the mixture has emulsified (this will take a while as there is more vinegar than oil).
   
   
5. Just before serving, combine the bacon, mushrooms, plums, and lettuce in a serving bowl. Pour the dressing over and toss gently. Add the blue cheese but do not toss the salad any more because it easily turns mushy.