Arugula and Chanterelle Salad with Vacherin Croutons

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

Arugula and Chanterelle Salad with Vacherin Croutons
Photo: © Beatriz Da Costa



  • 1 tablespoon red wine vinegar

  • 1 tablespoon raspberry vinegar

  • 1 teaspoon minced shallot

  • ¼ teaspoon sugar

  • 3 tablespoons canola oil

  • 1 tablespoon hazelnut oil

  • 1 teaspoon thyme leaves

  • 1 teaspoon minced chives

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground pepper


  • 6 baguette slices cut on the diagonal about 1/3 inch thick

  • 1 ½ tablespoon olive oil

  • ¼ cup hazelnuts

  • 1 pound haricots verts

  • 1 tablespoon unsalted butter

  • 1 pound small chanterelle mushrooms (stems trimmed)

  • Salt and freshly ground pepper

  • 1 tablespoon minced shallots

  • 1 small garlic clove (minced)

  • ½ tablespoon chopped parsley

  • ½ tablespoon thyme leaves

  • 6 ounces Vacherin cheese without the rind

  • 6 cups (packed) arugula leaves


  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.

Suggested Pairing

A dynamic Riesling is able to bridge the gap between the earthy chanterelles and the creamy Vacherin.

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