Chanterelle, Bacon, and Plum Salad with Blue Cheese | CUESA

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Chanterelle, Bacon, and Plum Salad with Blue Cheese


Trina Hahnemann, author of The Scandinavian Cookbook (Andrews McMeel Publishing, 2009).

Serves 4


½ pound bacon, cubed
½ pound chanterelles
2 tablespoons olive oil
Salt and pepper
10 red or green plums, pitted and cut into wedges
6 cups mixed lettuce leaves
4½ ounces blue cheese, crumbled

¼ cup balsamic vinegar
½ teaspoon superfine sugar
2 tablespoons olive oil


  1. Cook the bacon until golden in a skillet. Let drain on a piece of paper towel.

  2. Use a dry brush to clean the chanterelles, then pan-fry them for 5 minutes in 1 tablespoon of the olive oil. Season with salt and pepper and let cool in the skillet.
  3. Sauté the plums for a minute in the remaining 1 tablespoon oil.
  4. Make the dressing. Mix the balsamic vinegar and sugar together in a small bowl, then whisk in the olive oil until the mixture has emulsified (this will take a while as there is more vinegar than oil).
  5. Just before serving, combine the bacon, mushrooms, plums, and lettuce in a serving bowl. Pour the dressing over and toss gently. Add the blue cheese but do not toss the salad any more because it easily turns mushy.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »