-
1
In a bowl, whisk the vinegars with the shallot and sugar; whisk in the remaining ingredients.
-
2
Preheat the oven to 350.
-
3
Brush the baguette slices with the olive oil and arrange on a baking sheet.
-
4
Bake the croutons for about 10 minutes, or until lightly toasted.
-
5
In a pie pan, toast the hazelnuts in the oven until browned, about 10 minutes.
-
6
Transfer the nuts to a kitchen towel and rub well to remove the skins.
-
7
Coarsely chop the nuts.
-
8
In a saucepan of boiling salted water, cook the haricots verts until just tender, about 3 minutes.
-
9
Drain, then rinse under cold running water until cool; pat dry.
-
10
In a large skillet, melt the butter over moderately high heat.
-
11
Add the chanterelles and reduce the heat to moderately low.
-
12
Cook slowly, allowing any exuded juices to evaporate, about 4 minutes.
-
13
Increase the heat to high, season the mushrooms with salt and pepper and cook until lightly browned, about 3 minutes.
-
14
Add the shallots, garlic, parsley and thyme leaves and cook, stirring, until fragrant, about 1 minute.
-
15
Spread the croutons with the Vacherin.
-
16
In a large bowl, toss the arugula and haricots verts with the vinaigrette.
-
17
Mound the salad on plates.
-
18
Spoon the mushrooms on top and garnish with the hazelnuts.
-
19
Set a crouton beside each salad, sprinkle pepper over all and serve.
