Warm Chanterelle and Hazelnut Salad with Balsamic Syrup

Coastal Living
6 servings


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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


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

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

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.

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

Created date

May 2001