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Summer Salad of Corn, Chanterelles, & Arugula*

Serves 6

2-1/2 C fresh chanterelles
2 tsp olive oil
1 shallot, minced
3 C fresh corn kernels, cooked
Pepper to taste
3 bunches baby arugula, cleaned and washed
6 T aged goat cheese, grated
6 T snipped chives
1/2 oz aged balsamic vinegar
1 T minced shallot
Pepper to taste
1 oz extra-virgin olive oil

To make the vinaigrette, mix vinegar, shallot, and pepper in a small mixing bowl. Whisk in olive oil. Set aside.

If chanterelles are large, cut them into fourths. In a medium sauté pan, heat 2 tsp of olive oil over medium heat for 1 minute. Add chanterelles and shallot. Cover and sweat over low heat until tender yet firm, about 10 minutes. If pan becomes too dry, add a little water (this should equal 1-1/2 C cooked mushrooms). Let cool. Over high heat, sauté mushrooms and corn in cooking spray for about 2 minutes. Season with pepper to taste. Divide among 6 plates.

Toss arugula with vinaigrette and place on top of corn. Sprinkle goat cheese
and chives over salads. Serve immediately.


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