Pickled Cauliflower Salad with Chanterelles and Fennel

Name: Pickled Cauliflower Salad with Chanterelles and Fennel
Ingredients: 1/2 head cauliflower, cut into very small florets; 1 cup champagne vinegar; 1/2 cup water; 3 tablespoons kosher salt; 2 tablespoons sugar; 2 big shakes hot sauce (recommended: Tabasco); 2 cloves garlic, smashed; 3 bay leaves; 1/2 pound chanterelles, cleaned and pulled into bite-size pieces; Extra-virgin olive oil; Kosher salt; Crushed red pepper flakes; 1 small bulb fennel, sliced very thin on the mandoline, reserve fronds for serving; 1 small spring onion, julienned; 2 cups washed baby arugula; Good quality finishing oil