Chanterelle remoulade with hazelnut mayonnaise and herb salad. (Serves 6).

ingredients

For the hazelnut mayonnaise

1 small egg yolk

1/2 lemon, juiced and strained

1/4 cup hazelnut oil

1/4 cup peanut oil

1 tablespoon water, room temperature

Salt and white pepper to taste

For the balsamic vinaigrette:

2 1/2 teaspoons 12 year old balsamic vinegar (*)

3 1/2 tablespoons Marsala 100% extra virgin olive oil (**)

Salt and white pepper to taste

For the remoulade:

2/3 cup chanterelles, stemmed

1 endive, core removed and julienned

1 1/2 teaspoons grated orange rind

3 tablespoons chopped hazelnuts

Reserved hazelnut mayonnaise

1/4 lemon, juiced and strained

1/2 teaspoon crushed pink peppercorns

Salt and pepper to taste

For the chanterelle salad:

1 1/2 tablespoons chanterelles, stemmed and minced

1/2 lemon, juiced and strained

2 1/2 teaspoons Marsala 100% extra virgin olive oil (**)

Salt and pepper to taste

For the herb salad:

1/4 cup chervil springs

1/8 cup parsley leaves

2 tablespoons minced chives

1/8 head frisee, small leaves only

2 tablespoons tarragon leaves

2 tablespoons Nasturtium Flowers (***)

1 large lemon, juiced and strained

2 tablespoons Marsala 100% extra virgin olive oil (**)

(*)Available through Dairyland at [phone].

(**)Available through Nick Sciabica & Sons at [phone].

(***)Available through The Chef's Garden at [phone].

directions

For the hazelnut mayonnaise, in a small bowl whisk the egg yolk and lemon juice until thick and lemon colored. Gradually add the hazelnut oil, peanut oil, and water while whisking constantly to form a smooth and creamy mayonnaise. Season and reserve keeping chilled.

For the balsamic vinaigrette, in a small bowl, whisk together the vinegar and oil. Season and reserve.

For the remoulade, in a medium bowl, shred the chanterelles into strips. Add the endive, orange rind, and hazelnuts and toss to combine. Add enough mayonnaise to coat well, season, and reserve keeping chilled.

For the chanterelle salad, in a small bowl, toss together all of the ingredients. Season and reserve.

For the herb salad, in a small bowl, toss all of the ingredients to combine. Season and reserve.

To serve, spoon some remoulade into the center of a plate and spoon some chanterelles on top.

Riesling, Cuvee de Comtes d'Eguisheim

Leon Beyer

Alsace, France 1997