Warm Mushroom and Stilton Salad
Served with a 2004 Stuart Cellars Riesling, Temecula Valley, California.

(Note - I used baby bella and shitake mushrooms in place of chanterelles, and I roughly doubled the recipe for the mushroom portion, and used 3 bags of Bordeaux mix.)

(Note - Sautéed mushrooms are a classic steakhouse side dish. Here they pair nicely with Stilton, the aristocratic English blue cheese. Improvise: Try a less pricey combo of baby bellas and shiitakes. Instead of Stilton, go for Roquefort or Maytag blue. Mâche or arugula can stand in for the lettuce mix.)

Ingredients:

1-1/2 ounces pancetta

3 large shallots

1 pound fresh chanterelle mushrooms

2 ounces Stilton

6 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 tablespoon plus 2 teaspoons Sherry wine vinegar

4- to-5-ounce bag Bordeaux lettuce mix

Instructions:

1. Chop pancetta.
2. Thinly slice shallots.
3. Brush sand off 1 pound fresh chanterelle mushrooms and cut into 1/2-inch-thick slices.
4. Crumble Stilton.
5. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
6. Add the pancetta and shallots; sauté until beginning to brown.
7. Add 2 more tablespoons olive oil, then the mushrooms.
8. Sprinkle with salt and freshly ground black pepper.
9. Sauté until the mushrooms are just tender, about 5 minutes.
10. Add 1 tablespoon Sherry wine vinegar and boil until evaporated, stirring constantly. Remove from heat.
11. Pour lettuce mix into a shallow salad bowl.
12. Add 2 tablespoons olive oil and toss.
13. Add 2 teaspoons Sherry wine vinegar, season with salt and pepper, and toss again.
14. Add the mushrooms and cheese; toss lightly and serve immediately.