Warm Chanterelle And Hazelnut Salad With Balsamic Syrup

1. 1

   Bake hazelnuts in a shallow pan at 350u00b0, stirring occasionally, 5 to 10 minutes or until toasted. Cool, and chop.

2. 2

   Cook vinegar over low heat in a heavy saucepan, stirring occasionally, until reduced to 6 tablespoons (about 1 hour). Set aside.

3. 3

   Melt butter in a large skillet over medium-high heat; add chanterelles, and saute until golden brown. Stir in shallots, garlic, thyme, and hazelnuts; saute 30 seconds.

4. 4

   Spoon evenly on individual serving plates. Drizzle with balsamic syrup, and sprinkle with salt and pepper. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.