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INGREDIENTS:

1/4 cup shelled walnut halves
5 tablespoons walnut oil
2 cloves garlic, peeled and minced
1/2 pound chanterelles -- cleaned and trimmed
salt and freshly ground black pepper
1 medium tomato, seeded and diced
2 ounces thinly sliced smoked ham -- diced
1 tablespoon finely chopped fresh parsley
1/4 pound mixed baby lettuce

PREPARATION:

Place walnuts in a single layer in a large skillet. Toast over medium heat, turning once, for 10 minutes. Coarsely chop and set aside.

Heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, stirring until fragrant, about 2 minutes. Increase heat to medium-high, add mushrooms, season with salt and pepper, and cook, stirring, until mushrooms soften, about 5 minutes.

Reduce heat to low, add tomatoes, ham, and parsley, and cook, stirring, for 1 minute. Remove from heat and set aside.

Place lettuce in a small bowl and dress with remaining 2 tablespoons oil. Season with salt and pepper, then divide between small plates. Arrange mushroom mixture over lettuce, garnish with walnuts, and serve.

Tags:  chanterelle salad recipe