Romaine Lettuce with Chanterelles

Clean chanterelles, rinse briefly and dry with kitchen roll. Pluck off thyme leaves. Heat 2 tbsp. olive oil, roast chanterelles, turning until liquid evaporates, add 1 stalk of thyme, season generously with salt and pepper, transfer to a suitable bowl and cool. Remove celery stalks with a peeler and cut diagonally into tender strips. Dip peas briefly in the hot water and drain. Pluck romaine lettuce into bite-sized pieces. 2.

Dice the shallot very finely. Mix salt, pepper, vinegar, 1 pinch of sugar and the remaining olive oil to make a salad dressing. Fold in the shallot cubes. Gently mix salad dressing with celery, peas, chanterelles and romaine lettuce. Cut baguette lengthwise. Cut baguette halves diagonally once more, sprinkle with cheese and bake under oven broiler on middle rack for 4-5 minutes until golden brown. Arrange the leaf salad on a platter and bring the cheese baguette to the table with it.

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