Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Olive oil

  2. 2 tablespoons 30ml Balsamic vinegar

  3. 2 teaspoons 10ml Finely-minced shallots

  4. 1 teaspoon 5ml Finely-chopped fresh thyme

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 1 1/2 lbs 681g / 24oz Fresh chanterelle mushrooms

  8. 2 Lightly-packed savory greens

  9. (such as frisee and arugula)

  10. Pecan Vinaigrette - (listed below)

  11. 3 Ripe pears - peeled, cored, (small)

  12. 1/2 cup 118ml Lightly-toasted whole pecans

  13. Pecan Vinaigrette

  14. 1/3 cup 78ml Toasted pecan oil

  15. 1/3 cup 78ml Grapefruit juice

  16. 1 teaspoon 5ml Brown sugar - or to taste

  17. 1 tablespoon 15ml Finely-chopped fresh mint

  18. Hot sauce - to taste

Instructions Jump to Ingredients ↑

  1. Whisk together the olive oil, vinegar, shallots, thyme, salt, and pepper. Thread the mushrooms on thin metal skewers and arrange on a baking sheet. Brush with the olive oil mixture and grill over moderately-hot coals on both sides until tender and golden brown. Remove the mushrooms from the skewers and quarter or slice thickly.

  2. Toss the greens, mushrooms, and pecan vinaigrette and arrange on plates with sliced fresh pears and toasted pecans. Serve immediately.

  3. Pecan Vinaigrette: Whisk the oil, grapefruit juice, and sugar together until the sugar is dissolved. Stir in the mint and ad drops of hot sauce and salt and pepper to taste. Let the mixture sit for about one hour before serving, in order to develop the flavors.

  4. This recipe yields ?? servings.


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