Roasted Fennel and Chanterelle Salad w/ Lemon Crème Fraîche


Yield: 4 portions

Ingredients:

1				shallot, minced
1				lemon, juice and zest
1 				fennel bulb, trimmed and halved, fronds removed & reserved
½ cup (250 mL)	canola oil
				Kosher salt & freshly ground black pepper
1 lb. (450 g)	Chanterelle Mushrooms, wiped of grit and halved
1 tsp. (5 mL)	minced fresh tarragon (+ whole leaves for garnish)
½ cup (125 mL)	dry sherry
¼ cup (60 mL)	Lemon Crème Fraîche (recipe follows)
2 cups (500 mL0	Frisée, curly endive or chicory lettuce, washed and dried
				
				Garnish: anything red or coral coloured

	Procedure:
	Heat a BBQ or a steak grill
	Combine shallot, lemon juice and zest in a small bowl and let sit at room temperature for at least 15 minutes to soften the shallot slightly and mellow the flavor of the dressing
	Rub the fennel with 2 Tbsp of the oil and season well with salt and pepper
	Lay the fennel on hot grill rotating to char all sides
	Remove from grill and cut and discard the core
	Slice the fennel crosswise into strips
	Place a sauté pan over medium-high heat and coat with 2 more Tbsp of the oil
	Add the mushrooms and tarragon tossing to coat until the mushrooms release their moisture and begin to brown (about 5 minutes)
	Season with salt and pepper
	Add the sherry and stir to deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon
	Simmer until the liquid is almost totally evaporated (about 2 minutes)
	Remove from the heat and set aside to cool completely
	Adjust the seasoning and when cool folk in the fennel slices and reserved fennel fronds
	Whisk the remaining ¼ cup  of oil into the lemon shallot mixture and pour the vinaigrette over the salad and marinate at room temperature for at least 15 minutes before serving