Arugula and Chanterelle Salad with Vacherin Croutons

1. 1

   In a bowl, whisk the vinegars with the shallot and sugar; whisk in the remaining ingredients.

2. 2

   Preheat the oven to 350.

3. 3

   Brush the baguette slices with the olive oil and arrange on a baking sheet.

4. 4

   Bake the croutons for about 10 minutes, or until lightly toasted.

5. 5

   In a pie pan, toast the hazelnuts in the oven until browned, about 10 minutes.

6. 6

   Transfer the nuts to a kitchen towel and rub well to remove the skins.

7. 7

   Coarsely chop the nuts.

8. 8

   In a saucepan of boiling salted water, cook the haricots verts until just tender, about 3 minutes.

9. 9

   Drain, then rinse under cold running water until cool; pat dry.

10. 10

    In a large skillet, melt the butter over moderately high heat.

11. 11

    Add the chanterelles and reduce the heat to moderately low.

12. 12

    Cook slowly, allowing any exuded juices to evaporate, about 4 minutes.

13. 13

    Increase the heat to high, season the mushrooms with salt and pepper and cook until lightly browned, about 3 minutes.

14. 14

    Add the shallots, garlic, parsley and thyme leaves and cook, stirring, until fragrant, about 1 minute.

15. 15

    Spread the croutons with the Vacherin.

16. 16

    In a large bowl, toss the arugula and haricots verts with the vinaigrette.

17. 17

    Mound the salad on plates.

18. 18

    Spoon the mushrooms on top and garnish with the hazelnuts.

19. 19

    Set a crouton beside each salad, sprinkle pepper over all and serve.

* Per serving · 4 servings · Values may vary.