Chanterelle, Bacon, and Plum Salad with Blue Cheese
From 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:
- Cook the bacon until golden in a skillet. Let drain on a piece of paper towel.
- 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.
- Sauté the plums for a minute in the remaining 1 tablespoon oil.
- 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).
- 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.