Warm Chanterelle and Hazelnut Salad with Balsamic Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup hazelnuts |
2 cups balsamic vinegar |
3 tablespoons unsalted butter |
5 cups sliced fresh chanterelles |
3 tablespoons minced shallots |
1 tablespoon minced garlic |
3 tablespoons minced fresh thyme |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
Directions:
1. Bake hazelnuts in a shallow pan at 350º, stirring occasionally, 5 to 10 minutes or until toasted. Cool, and chop.
2. Cook vinegar over low heat in a heavy saucepan, stirring occasionally, until reduced to 6 tablespoons (about 1 hour). Set aside.
3. Melt butter in a large skillet over medium-high heat; add chanterelles, and sauté until golden brown. Stir in shallots, garlic, thyme, and hazelnuts; sauté 30 seconds.
4. Spoon evenly on individual serving plates. Drizzle with balsamic syrup, and sprinkle with salt and pepper. Serve immediately.
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