Warm Mushroom and Stilton Salad

Ingredients

• 1 pound chanterelles fresh
• 4 ounce bordeaux lettuce mix 
• 6 tablespoons olive oil 
• 1.5 ounces pancetta 
• 6 servings salt and pepper black freshly ground to taste
• 3 large shallots 
• 1 tablespoon sherry wine vinegar 
• 2 ounces coarsely stilton cheese 

Equipment

• bowl
• frying pan

Directions

1. Chop pancetta. Thinly slice shallots.
2. Brush sand off 1 pound fresh chanterelle mushrooms and cut into 1/2-inch-thick slices. Crumble Stilton.
3. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
4. Add the pancetta and shallots; sauté until beginning to brown.
5. Add 2 more tablespoons olive oil, then the mushrooms.
6. Sprinkle with salt and freshly ground black pepper. Sauté until the mushrooms are just tender, about 5 minutes.
7. Add 1 tablespoon Sherry wine vinegar and boil until evaporated, stirring constantly.
8. Remove from heat.
9. Pour lettuce mix into a shallow salad bowl.
10. Add 2 tablespoons olive oil and toss.
11. Add 2 teaspoons Sherry wine vinegar, season with salt and pepper, and toss again.
12. Add the mushrooms and cheese; toss lightly and serve immediately.