Chanterelle Mushrooms (4 cups)
Extra-Virgin Olive Oil (1 Tbsp)
until golden brown. Season with
Salt (to taste)
Ground Black Pepper (to taste)
, and set aside.
to your preferred doneness, shock in ice water, place on absorbent paper.
Clean and blanch
Green Beans (2 cups)
by cooking them for 30 seconds in boiling water then transferring to a bowl of
Ice (to taste)
mixed with water (ice bath).
Corn Cobs (2)
into thick slices.
Grape Tomatoes (1 cup)
in half and slice
into a fine julienne. Add prepared veggies to a bowl.
Add the chanterelles, dress with
Vinaigrette (to taste)
and mix to coat all veggies generously with the dressing.
To serve, place the salad in a serving dish, top with the poached eggs.