Recipe - Warm Vegetable Salad W Chanterelle And Portabello Mushrooms

1 cup Peeled; finely julienned
parsnips
Or turnips
2/3 cup Finely julienned carrots
2/3 cup Finely julienned sweet red
pepper
2/3 cup Finely julienned fennel bulb
4 tablespoon Olive oil
1 tablespoon Minced shallots
8 ounce Cleaned chanterelles; cut or sliced up
1/4" thick
8 ounce Portobello mushrooms (2
3 large); stems and
; black gills removed
Kosher salt; to taste
Freshly ground black pepper;
to taste
2 cup Savory greens
(such as arugula; red
mustard, watercress
; and/or radicchio)
1 HoneyLemon Vinaigrette; see
* Note
=== GARNISH ===
Watercress or chervil sprigs

* Note: See the "HoneyLemon Vinaigrette" recipe which is included in this
collection.

In a saute pan over moderately high heat, saute julienned vegetables in one
tablespoon olive oil until crisptender, about 2 minutes. Set aside and
keep warm. Add shallots and chanterelles to saute pan with 2 tablespoons
oil and saute until lightly browned. Add to julienned vegetables. While
vegetables are cooking brush Portobello caps with one tablespoon oil and
season lightly with salt and pepper. Broil or grill until just done and
keep warm. To serve: Toss vegetables with half of the vinaigrette and
arrange in the center of plates. Attractively arrange greens around and
drizzle some of remaining vinaigrette over. Slice Portobellos thickly and
arrange around. Garnish with watercress and serve immediately. This recipe
yields 4 to 6