Granny Smith Apple and Chanterelle Salad with a Ginger Pear Vinaigrette ~ From Guest Chef Jim Wheeler




Our recipe for the week comes from guest chef Jim Wheeler. Jim’s love of food and foraging began as a young boy growing up in east Lewis County. He works for himself as a personal chef for hire. Jim also teaches foraging and cooking classes. His next class is September 21st. He can be contacted at

This is a wonderfully light and versatile salad…you can add other veggies, such as asparagus or leeks, replace the apples with pears or nectarines, you can use morels or hen of the wood mushrooms, and use any light fruit based or Asian vinaigrettes.

4 Granny Smith apples, cored and diced into bite size pieces

8 to 12 medium sized thick Chanterelle’s, sliced top to bottom, about 1/8 to 1/4 inches thick

1/2 sweet red pepper, diced

1 medium shallot, sliced

2 to 3 tablespoons olive oil

I cup of heirloom cherry tomatoes, quartered, or chopped heirloom tomatoes…any variety works.

1 cup of your favorite vinaigrette (stay away from strong Italian dressings)

sea salt fresh cracked pepper

Combine all ingredients except dressing, salt, pepper and mushrooms. get a frying pan VERY hot, add the oil, salt and pepper, then the mushrooms. do not stir…allow to sear for about three minutes, or until mushrooms just start to lose their liquid. remove mushrooms with a slotted spoon, add to vegetables. pour on dressing, mix, and adjust seasoning. Refrigerate, and then allow to almost come to room temperature before serving. Enjoy!

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