Title: Warm Salad with Chantrelles and Tarragon
Categories: Salad
Yield: 4 Servings

12	oz	Mesclun Lettuce, torn into
		Bite-sized pieces
2		Shallots, finely chopped
2	tb	Canola Oil
4	oz	Chantrelle Mushrooms, sliced
		Lengthwise
1/3	c	Extra-Virgin Olive Oil
1/4	c	Tarragon Vinegar
1	tb	Fresh Tarragon, chopped, or
1/4	ts	Dried Tarragon
		Salt and Pepper

Arrange greens on 4 serving plates. Set aside. In a medium skillet saute shallots in canola oil over medium-high heat 1-2 minutes until lightly browned. Add chantrelles and toss 30-60 seconds. Remove from heat. Stir in olive oil, vinegar, tarragon and salt and pepper to taste. Heat through over medium heat, whisking gently, until dressing is blended and just begins to simmer. Spoon hot mushroom dressing over greens. Serve at once.

Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120

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