400 g chanterelle
1 small onion
12 slices parma ham
150 g rucola
salt, pepper
3 tbsp. olive oil
2 tbsp. balsamic vinegar
Clean chanterelle. Peel and chop onion finely. Wash
salad. Mix well olive oil and vinegar and marinade salad.
Heat olive oil in a pan and fry chanterelle and onion, season with salt
and pepper. Arrange salad and ham on plates and put upon fried
chanterelle.
Serve with baguette.
