SALADS: This is an easy-to-fix-up salad that can be enjoyed by the whole family any time of the year.

ALL SEASON’S SALAD:

1 head each of radicchio & lettuce

2 bunches Belgian endive                                           

2 hearts of romaine lettuce

½ lb. chanterelle mushrooms                                      

1 tbsp. unsalted butter

pinch of nutmeg

dressing:

    3 parts red wine vinegar                              

    1 part lime juice

    10 parts olive oil                                         

    2 tsp. Dijon mustard

    pinch of nutmeg                                         

    salt and pepper to taste

    pinch each of cayenne pepper & tarragon

    1 tbsp. total of garlic, fresh basil and thyme, finely chopped

Break up the three lettuces and endives and arrange them on a plate. 

Melt butter in a saucepan and cook chanterelle over medium heat until warm through. Add salt and pepper to taste and a pinch of nutmeg.  Place mushrooms on the lettuce.

Whisk together red wine vinegar, lime juice and Dijon mustard; then slowly whisk in oil.  Add salt and pepper to taste and add a pinch of nutmeg as well as the rest of the herbs.  Whisk lightly to mix. Heat the dressing in a saucepan until warm.  Drizzle warm dressing over salad and serve immediately.