Salad with fried chanterelles

1. Let's start with the preparation of the ingredients:

- wash and dry the leek, then cut it into thin rings;

- we sort out and wash chanterelles, you can pre-boil them for 5-10 minutes (I don't boil them, I prefer to cook them raw). If the chanterelles are large, you can cut them into several parts. By the way, a huge plus of chanterelles is that they are very easy to sort out, because they are never wormy, and the garbage is easily removed from them thanks to rinsing under running water. Chanterelles also do not spoil for a long time, that is, after collecting them, they can be stored for some time in the refrigerator without loss of taste;

- wash the pear, dry it with a paper towel, and then cut into thin slices;

- nuts are also washed and dried, they can be replaced with any other nuts, for example, walnuts (in this case, we cut them into several parts);

- wash and wet the moisture on the lettuce leaves with a towel, then tear the salad into pieces.

2. We prepare salad dressing, for which we combine olive oil, wine vinegar, balsamic vinegar and Dijon mustard in a small bowl. We're all getting in the way. My fresh thyme, wet the moisture with a paper towel and finely chop the fragrant grass. We send thyme to the rest of the ingredients, we mix everything well. Pour sea salt and freshly ground black pepper, stir again, let the dressing stand for 5 minutes and taste. If necessary, add more salt and pepper or other ingredients, in general, adjust the taste of the dressing depending on personal preferences.

3. Heat a frying pan with a small amount of olive oil, spread the mushrooms and fry them until tender (about 10 minutes) and ruddy.

4. Mix the prepared ingredients from point 1 and fried chanterelles, fill with the resulting dressing and serve a delicious fresh salad on the table.

Bon appetit!