Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Mesclun Lettuce, torn into 1/3 c Extra-Virgin Olive Oil
Bite-sized pieces 1/4 c Tarragon Vinegar
2 Shallots, finely chopped 1 tb Fresh Tarragon, chopped, or
2 tb Canola Oil 1/4 ts Dried Tarragon
4 oz Chantrelle Mushrooms, sliced Salt and Pepper
Lengthwise

Arrange greens on 4 serving plates. Set aside. In a medium skillet
saute shallots in canola oil over medium-high heat 1-2 minutes until
lightly browned. Add chantrelles and toss 30-60 seconds. Remove from
heat. Stir in olive oil, vinegar, tarragon and salt and pepper to
taste. Heat through over medium heat, whisking gently, until dressing
is blended and just begins to simmer. Spoon hot mushroom dressing
over greens. Serve at once.

Source: Victoria Magazine, April 1994 Typed by Katherine Smith
Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120

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