Anonymous Fri Oct 07 11:08:59 2005

1 tbsp. butter

2 shallots, pared and finely chopped

10 oz. chanterelles, sliced

2 oz. Balsamic vinegar

1 oz. walnut oil

1 tbsp. parsley, chopped

1 tsp. tarragon, chopped

salt and pepper, to taste

Melt butter in medium saute pan. Add shallots; sweat. Add chanterelles; cook until tender. Place in bowl; add vinegar, oil and herbs. Toss to combine. Season to taste. Refrigerate until chilled.