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Warm Chanterelle and Hazelnut Salad with Balsamic Syrup

Yield 6 servings


  • 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

How to Make It

  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.