Ingredients:
1 tbsp. butter
2 shallots, pared and finely chopped
10 oz. chanterelles, sliced
2 oz. Balsamic vinegar
1 oz. walnut oil
1 tbsp. parsley, chopped
1 tsp. tarragon, chopped
salt and pepper, to taste

Description:
Melt butter in medium saute pan.
Add shallots; sweat.
Add chanterelles; cook until tender.
Place in bowl; add vinegar, oil and herbs.
Toss to combine. Season to taste.
Refrigerate until chilled.