Chanterelle Salad with Beiried, Pear and Walnuts

For the chanterelle salad with Beiried, pear and walnuts, wash the lettuce with cold water and spin dry. Clean the chanterelles dry, cut larger ones in half, leave smaller ones whole.

Stir pear vinegar with walnut oil, herb salt, pepper and mustard to a marinade. Rinse pears in cold water and rub dry. Cut into fine wedges, removing the core. Drizzle with a little dressing.

Season the beef on both sides with salt and pepper. Heat a mixture of butter and olive oil in a large frying pan and fry the meat on both sides. Wrap in aluminum foil and let rest until warm.

Heat olive oil in a pan and sauté the chanterelles with some marjoram until all the liquid is absorbed. Add salt and pepper only at the end.

Wash the radishes, rub dry and cut into thin slices. Cut the beiried slices into strips. Arrange the cabbage and arugula on the plates and drizzle with the remaining dressing. Place the slices of beirie on top and arrange the marinated pears, mushrooms and nuts on top. Finally, top the chanterelle salad with the béarnaise, pears and walnuts with slices of radish and sprinkle with chive rolls.

Preparation Tip:

Roast the mushrooms for the chanterelle salad with spring onion cut into rings.

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