Chanterelles & Haricot Verts Recipe
With Tarragon Vinaigrette & Almonds
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of white wine vinegar, 1 tablespoon of Dijon mustard, and 1 tablespoon of chopped fresh tarragon. Season with salt and pepper to taste. Set aside.
- 2
Sauté the Chanterelles
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chanterelle mushrooms and sauté for about 5-7 minutes, or until they are golden and tender. Season with salt and black pepper.
- 3
Blanch the Haricot Verts
Bring a pot of salted water to a boil. Add the haricot verts and blanch for 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking. Drain again and set aside.
- 4
Combine and Serve
In a large bowl, combine the sautéed chanterelles and blanched haricot verts. Drizzle with the tarragon vinaigrette and toss gently to combine. Top with sliced almonds before serving.
