Warm Chanterelle and Berry Salad with Cheddar

There's so much to love about this salad. Peppery arugula is a perfect base for sweet plump berries and earthy chanterelle mushrooms.

Cuisine American

Prep Time 10

Cook Time 10

Servings

Calories 311.76kcal

7 Tablespoons extra virgin olive oil plus 1 teaspoon, divided
1 small sweet onion sliced into 1/4-inch-thick rings
Salt and freshly ground pepper
3/4 pound chanterelle mushrooms stems trimmed and large mushrooms halved or sliced. Hedgehog mushrooms are also good here.
1 Tablespoon red wine vinegar
1 teaspoon Dijon mustard
3 cups baby arugula
1 cup blackberries
1 cup raspberries
Four 2-ounce pieces of cheddar cheese your favorite. Specialty cheddar preferred.

In a large skillet, heat 2 tablespoon of olive oil until shimmering. Add the onion rings, season with salt and pepper and cook over high heat until richly browned, about 3 minutes per side. Transfer the onion rings to a medium bowl.
Add 3 tablespoons of the olive oil to the skillet and when it is hot, add the chanterelles and season with salt and pepper. Cook over moderate heat until the liquid in the skillet has evaporated, about 5 minutes. Continue to cook over moderate heat, stirring occasionally, until the chanterelles are browned, about 5 minutes longer. Season with salt and pepper.
In a small bowl, combine the vinegar with the mustard and the remaining 2 tablespoons plus 1 teaspoon of olive oil. Season the vinaigrette with salt and pepper. Add the arugula, blackberries and raspberries to the bowl with the onions. Add the chanterelles and the vinaigrette and toss well. Put a piece of cheddar on each plate. Divide the salad among the plates and serve.