Serves 6<\/em><\/p>\n 2-1\/2 C fresh chanterelles To make the vinaigrette, mix vinegar, shallot, and pepper in a small mixing bowl. Whisk in olive oil. Set aside.<\/p>\n If chanterelles are large, cut them into fourths. In a medium saut\u00e9 pan, heat 2 tsp of olive oil over medium heat for 1 minute. Add chanterelles and shallot. Cover and sweat over low heat until tender yet firm, about 10 minutes. If pan becomes too dry, add a little water (this should equal 1-1\/2 C cooked mushrooms). Let cool. Over high heat, saut\u00e9 mushrooms and corn in cooking spray for about 2 minutes. Season with pepper to taste. Divide among 6 plates.<\/p>\n Toss arugula with vinaigrette and place on top of corn. Sprinkle goat cheese \u00a0[\/vc_column_text][\/vc_column][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”1\/4″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":" [vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overflow=”visible” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none”…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":95,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-601","page","type-page","status-publish"],"yoast_head":"\n
\n2 tsp olive oil
\n1 shallot, minced
\n3 C fresh corn kernels, cooked
\nPepper to taste
\n3 bunches baby arugula, cleaned and washed
\n6 T aged goat cheese, grated
\n6 T snipped chives
\nVinaigrette
\n1\/2 oz aged balsamic vinegar
\n1 T minced shallot
\nPepper to taste
\n1 oz extra-virgin olive oil<\/p>\n
\nand chives over salads. Serve immediately.<\/p>\n