Grilled Mushroom Salad with Pecan Vinaigrette

This makes a wonderful luncheon. Team it with a cheese board, some fresh fruit, and some good muffins.

Ingredients:

1/2 cup extra virgin olive oil
2 tablespoons aged balsamic vinegar
2 teaspoons finely minced shallots
1 teaspoon finely chopped fresh thyme
Sea salt & freshly ground Black Pepper to taste
1 1/2 pounds fresh Chanterelle mushrooms
2 quarts of lightly packed savory greens such as frisee and arugula
Pecan Vinaigrette (recipe follows)
3 small ripe pears, peeled, cored, and sliced
1/2 cup lightly toasted whole pecans

Preparation:
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
1/3 cup toasted pecan oil
1/3 cup grapefruit juice
1 teaspoon brown sugar, or to taste
1 tablespoon finely chopped fresh mint
Hot sauce, to taste
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.

Directions:
This makes a wonderful luncheon. Team it with a cheese board, some
fresh fruit, and some good muffins.

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Grilled Mushroom Salad with Pecan Vinaigrette

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