Warm salad with chanterelles and fennel

September, in addition to the capricious weather and gray mood, gives us great products that should definitely enrich our autumn diet. Some time ago it was a conversation about white mushrooms, this time chanterelles are in the spotlight. In my opinion, these mushrooms have a totally unique flavor that is memorized and creates a sense of impending meal features. Fennel in September is especially juicy and full of flavor and freshness. His slight bitterness perfectly balances the sweetness of chanterelles. Asparagus is a useful addition to a salad, and boiled egg add satiety.

Preparation

To cook the eggs, put them in a saucepan with cold water and bring to a boil. Boil for 3-4 min. Cool under cold water. I often add boiled eggs in salads and in general to vegetables. I just can not stand before the yolk, connecting with the juice of vegetables or salad dressing, turns into a velvety sauce, which brings the dish to the next level.

Heat 2 tablespoons of olive oil in a frying pan over high heat. Add chanterelles and salt them. Fry for 3 min, then add chopped asparagus. The lower, «wooden» the end of the stalk of asparagus should be cut off. Fry all together about 5 min, until the liquid is evaporated from the mushrooms, and they will gain a brown-golden color.

Add butter, garlic and a tablespoon of water. When water evaporates, chanterelles and asparagus will be in a certain similarity of sauce. Add to the pan thinly sliced fennel and remove from heat. Salt, pepper, season with a teaspoon of white wine vinegar and a tablespoon of pumpkin oil, or olive.
Peel the eggs. Put warm salad on a plate, place on top halves of egg.

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