RECIPE

Arugula and Chanterelle Salad with Vacherin Croutons

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 6

Vacherin is a rich, runny cheese. If it is unavailable, Edel de Cléron, Brie or Camembert can be used instead.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 6
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • vinaigrette
    1. 1 tablespoon red wine vinegar
    2. 1 tablespoon raspberry vinegar
    3. 1 teaspoon minced shallot
    4. 1/4 teaspoon sugar
    5. 3 tablespoons canola oil
    6. 1 tablespoon hazelnut oil
    7. 1 teaspoon thyme leaves
    8. 1 teaspoon minced chives
    9. 1/2 teaspoon kosher salt
    10. 1/4 teaspoon freshly ground pepper
  • salad
    1. 6 baguette slices cut on the diagonal about 1/3 inch thick
    2. 1 1/2 tablespoons olive oil
    3. 1/4 cup hazelnuts
    4. 1 pound haricots verts
    5. 1 tablespoon unsalted butter
    6. 1 pound small chanterelle mushrooms, stems trimmed
    7. Salt and freshly ground pepper
    8. 1 tablespoon minced shallots
    9. 1 small garlic clove, minced
    10. 1/2 tablespoon chopped parsley
    11. 1/2 tablespoon thyme leaves
    12. 6 ounces Vacherin cheese without the rind
    13. 6 cups (packed) arugula leaves

Directions

  1. In a bowl, whisk the vinegars with the shallot and sugar; whisk in the remaining ingredients.
  2. Preheat the oven to 350°. Brush the baguette slices with the olive oil and arrange on a baking sheet. Bake the croutons for about 10 minutes, or until lightly toasted.
  3. In a pie pan, toast the hazelnuts in the oven until browned, about 10 minutes. Transfer the nuts to a kitchen towel and rub well to remove the skins. Coarsely chop the nuts.
  4. In a saucepan of boiling salted water, cook the haricots verts until just tender, about 3 minutes. Drain, then rinse under cold running water until cool; pat dry.
  5. In a large skillet, melt the butter over moderately high heat. Add the chanterelles and reduce the heat to moderately low. Cook slowly, allowing any exuded juices to evaporate, about 4 minutes. Increase the heat to high, season the mushrooms with salt and pepper and cook until lightly browned, about 3 minutes. Add the shallots, garlic, parsley and thyme leaves and cook, stirring, until fragrant, about 1 minute.
  6. Spread the croutons with the Vacherin. In a large bowl, toss the arugula and haricots verts with the vinaigrette. Mound the salad on plates. Spoon the mushrooms on top and garnish with the hazelnuts. Set a crouton beside each salad, sprinkle pepper over all and serve.

Make Ahead

The salad can be prepared early in the day through Step 4. Reheat the croutons before proceeding.