Warm Chanterelle and Berry Salad with Cheddar
Ingredients
- 6 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1/2 small sweet onion, sliced into 1/4-inch-thick rings
- Salt and freshly ground pepper
- 1 pound chanterelle or hedgehog mushrooms, stems trimmed and large mushrooms halved
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- 3 cups baby arugula
- 1 cup blackberries
- 1 cup raspberries
- Four 2-ounce pieces of Cabot Clothbound Cheddar
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