Chanterelle salad

Ingredients for 2 servings:

• 300 g chanterelles, cleaned
• 400 g tomatoes
• 2 m.-large shallot(s)
• 2 tbsp parsley, flat, finely chopped
• 4 tbsp oil (sunflower oil)
• 2 tsp vinegar (Beerenauslese vinegar)
• 1 tsp vinegar (raspberry vinegar)
• 1 tbsp medium sherry
• Salt and pepper, black from the mill
• Sugar
• Paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

lukewarm chanterelle salad with sherry

Peel, deseed, and dice the tomatoes. Finely dice the shallots and add them to a bowl with the tomatoes. Lightly season with sugar, salt, and paprika. Add 3 tablespoons of oil and the vinegar. Heat the oil in a pan and briefly fry the chanterelles (small, compact, whole heads). Deglaze with sherry and let it evaporate (about 1 minute). Add the chanterelles to the tomatoes. Season again with salt and pepper and stir in the chopped parsley. We like to arrange this lukewarm chanterelle salad on marinated frisée lettuce and serve it as a starter.