Pickled Cauliflower Salad with Chanterelles and Fennel

Ingredients

• 2 cups baby arugula washed
• 3  bay leaves 
• 4 servings quality finishing oil good
• 0.5 head cauliflower cut into very small florets
• 1 cup champagne vinegar 
• 0.5 pound chanterelles cleaned
• 1 small bulb fennel very thin sliced for serving
• 2 cloves garlic smashed
• 2  big shakes hot sauce (recommended: Tabasco)
• 3 tablespoons kosher salt 
• 4 servings kosher salt 
• 4 servings olive oil extra-virgin
• 4 servings pepper flakes red crushed
• 1 small spring onion julienned
• 2 tablespoons sugar 
• 0.5 cup water 

Equipment

• bowl
• oven
• baking pan

Directions

1. Watch how to make this recipe.
2. Combine all the ingredients in covered container and refrigerate for at least 24 hours.
3. Preheat the oven to 375 degrees F.
4. In a small baking pan add the mushrooms, oil, salt, and crushed red pepper, to taste, and toss to coat. Roast until the mushrooms are soft and golden around the edges, about 12 to 15 minutes
5. Toss together the mushrooms, fennel, onion, arugula, fennel fronds, and pickled cauliflower in a large bowl. Toss with some big fat finishing oil and a little of the pickling liquid. Taste and add salt, if needed. The salad should be very flavorful without being soggy. Arrange on individual serving plates and serve.
6. What a salad- it's springtime on a plate!
7. The pickled cauliflower adds a lot to this salad but it is a MUST DO ahead. Also, a big batch of these can be made and reserved in the refrigerator