Grilled Mushroom Salad With Pecan Vinaigrette

Recipe Ingredients

1/2 cup	118ml	Olive oil
2 tablespoons	30ml	Balsamic vinegar
2 teaspoons	10ml	Finely-minced shallots
1 teaspoon	5ml	Finely-chopped fresh thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 lbs	681g / 24oz	Fresh chanterelle mushrooms
2		Lightly-packed savory greens
		= (such as frisee and arugula)
		Pecan Vinaigrette - (listed below)
3		Ripe pears - peeled, cored, (small)
		And sliced
1/2 cup	118ml	Lightly-toasted whole pecans
		Pecan Vinaigrette
1/3 cup	78ml	Toasted pecan oil
1/3 cup	78ml	Grapefruit juice
1 teaspoon	5ml	Brown sugar - or to taste
1 tablespoon	15ml	Finely-chopped fresh mint
		Hot sauce - to taste

Recipe Instructions

Whisk together the olive oil, vinegar, shallots, thyme, salt, and pepper. Thread the mushrooms on thin metal skewers and arrange on a baking sheet. Brush with the olive oil mixture and grill over moderately-hot coals on both sides until tender and golden brown. Remove the mushrooms from the skewers and quarter or slice thickly.

Toss the greens, mushrooms, and pecan vinaigrette and arrange on plates with sliced fresh pears and toasted pecans. Serve immediately.

Pecan Vinaigrette: Whisk the oil, grapefruit juice, and sugar together until the sugar is dissolved. Stir in the mint and ad drops of hot sauce and salt and pepper to taste. Let the mixture sit for about one hour before serving, in order to develop the flavors.

This recipe yields ?? servings.

Source:
Earthy Delights at http://earthy.com

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