Warm Mushroom and Stilton Salad
A luxurious warm salad featuring sautéed chanterelle mushrooms, crispy pancetta, and crumbled Stilton cheese tossed with fresh Bordeaux lettuce in a sherry vinaigrette.
Ingredients
- •1½ ounces pancetta
- •3 large shallots
- •1 pound fresh chanterelle mushrooms
- •2 ounces Stilton
- •6 tablespoons olive oil
- •to taste Salt and freshly ground black pepper
- •1 tablespoon Sherry wine vinegar
- •1 bag Bordeaux lettuce mix
Cooking Instructions
- 1.
Chop pancetta. Thinly slice shallots. Brush sand off 1 pound fresh chanterelle mushrooms and cut into 1/2-inch-thick slices. Crumble Stilton.
10 min
- 2.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and shallots; sauté until beginning to brown. Add 2 more tablespoons olive oil, then the mushrooms. Sprinkle with salt and freshly ground black pepper. Sauté until the mushrooms are just tender, about 5 minutes. Add 1 tablespoon Sherry wine vinegar and boil until evaporated, stirring constantly. Remove from heat.
15 min
- 3.
Pour lettuce mix into a shallow salad bowl. Add 2 tablespoons olive oil and toss. Add 2 teaspoons Sherry wine vinegar, season with salt and pepper, and toss again. Add the mushrooms and cheese; toss lightly and serve immediately.
5 min