soupnancy

Squash salad with chanterelles

8 portions (entrée or light lunch)

Ingredients:

1 butternut squash

400g chanterelles (and/or black trumpet mushrooms)

160g smoked duck (or ham or bacon...), cut into thin strips

8 c arugula or mixed greens

¼ c toasted almonds, chopped

Vinaigrette:

75 ml cider or sherry vinegar

1 tsp dijon mustard

1 Tbsp minced french shallot

30 ml maple syrup

150ml extra virgin olive oil

30 ml walnut oil (or any nut oil), optional

s.q. salt, pepper

Make vinaigrette by blending all ingredients. Peel and seed the butternut squash, and cut into julienne (thin strips) using a mandolin. It needs to be cut thin because it will be served raw. Marinate with some of the vinaigrette at least a couple of hours to soften slightly.

In a hot pan, sauté the mushrooms in some olive oil. When nice and brown, remove from the heat and toss with some vinaigrette.

Toss greens with a little vinaigrette, and assemble salad. Form a colorful base with the squash, scatter the mushrooms and duck over, top with greens, and sprinkle with almonds.