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Maple-glazed Chanterelle & Arugula Salad with Grilled Apricots and Pecans. A little pure maple syrup heightens and enhances the naturally sweet, fruity aroma and flavor of fresh chanterelles. This simple, yet elegant salad is visually appealing and tastes like a rare gourmet treat, yet is very easy to prepare.

Baby arugula greeting summer in the garden...can a Maple-glazed Chanterelle & Arugula Salad with Grilled Apricots and Pecans be in its future?

Farro, Wild Mushroom and Chestnut Salad with Sherry Vinaigrette. The warm, woodsy taste of chanterelle mushrooms is the perfect complement to the earthiness of farro and the sweetness of the chestnuts.

Grilled Pepper & Chanterelle Mushroom Salad. Wild-growing mushrooms and cultivated peppers may not be the first fall pairing that springs to mind, but their individual flavors complement each other in remarkable ways.

Black Beluga Lentil Salad with Goat Cheese: Not only do the tiny jet-black lentils resemble beluga caviar in appearance, they also possess a warm, nutty flavor that is not unlike that of their namesake. Their mild, but distinctive “legume” flavor melds beautifully with vinaigrettes and marinades, and accommodates itself well to soups and stews too.

Hearty Garden Greens: Kale, Arugula & Swiss Chard, used in Soba Noodles with Black Lentils, Smoked Bacon and Greens. Tastes as delicious cold as it does served warm.