In a large menu, the salad is often served after a number of hearty dishes, so the portions are scaled down. For a smaller meal, this amount would serve 4 to 5 hearty salad eaters.

　　

Ingredients

Makes 8 servings

　　2 tablespoons cider vinegar

　　1 tablespoon honey

　　1 teaspoon kosher salt, or to taste

　　1/4 teaspoon black pepper, or to taste

　　2 tablespoons minced shallot

　　7 tablespoons extra-virgin olive oil

　　1/2 pound fresh chanterelles (preferably small; halved if large)

　　1 very firm Bartlett pear

　　6 ounces baby arugula

　　1 (1/3-pound) piece Parmigiano-Reggiano

　　

Step 1

Whisk together vinegar, honey, 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and 1 tablespoon shallot in a small bowl and let stand 10 minutes. Add 6 tablespoons oil in a slow stream, whisking.

　　

Step 2

Heat remaining tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chanterelles, stirring, until crisp-tender, 3 to 4 minutes. Add remaining 1/2 teaspoon kosher salt, 3/4 teaspoon pepper, and tablespoon shallot and sauté, stirring, 5 seconds. Remove from heat and keep warm, covered.

　　

Step 3

Halve, core, and very thinly slice pear lengthwise, then divide slices among 8 salad plates. Toss arugula with just enough vinaigrette to lightly coat and mound in centers of plates. Arrange chanterelles around arugula. Shave 6 or 8 curls from cheese with a vegetable peeler onto each salad. Drizzle salads with some of remaining vinaigrette.