Warm Chanterelle And Hazelnut Salad With Balsamic Syrup

• 1 cup hazelnuts
• 2 cups balsamic vinegar
• 3 tablespoons unsalted butter
• 5 cups sliced fresh chanterelles
• 3 tablespoons minced shallots
• 1 tablespoon minced garlic
• 3 tablespoons minced fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

1. Bake hazelnuts in a shallow pan at 350u0b0, stirring occasionally, 5 to 10 minutes or until toasted. Cool, and chop.
2. Cook vinegar over low heat in a heavy saucepan, stirring occasionally, until reduced to 6 tablespoons (about 1 hour). Set aside.
3. Melt butter in a large skillet over medium-high heat; add chanterelles, and saute until golden brown. Stir in shallots, garlic, thyme, and hazelnuts; saute 30 seconds.
4. Spoon evenly on individual serving plates. Drizzle with balsamic syrup, and sprinkle with salt and pepper. Serve immediately.

hazelnuts, balsamic vinegar, unsalted butter, fresh chanterelles, shallots, garlic, thyme, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/warm-chanterelle-hazelnut-salad-with-balsamic-syrup (may not work)