Warm Chanterelle Salad with Speck and Poached Eggs

Name: Warm Chanterelle Salad with Speck and Poached Eggs
Yield: Makes 6 servings
Ingredients: 6 tablespoons olive oil, divided; 4 fresh thyme sprigs; 3 garlic cloves, divided; 1 pound fresh chanterelles, cleaned, cut into 1/3-inch-thick slices; Nonstick vegetable oil spray; 4 ounces 1/8-inch-thick slices Speck, rind trimmed; 6 3/4-inch-thick slices ciabatta or pain rustique; 1/2 teaspoon salt; 6 large eggs; 2 small heads of butter lettuce, coarsely torn (about 11 cups); 6 cups mâche or arugula (3 1/2 ounces); Vin Santo Vinaigrette

Speck, lightly smoked pork that is cured and air-dried, adds a richness to this dish. Look for Speck at Italian markets, specialty foods stores, or online at igourmet.com.

By Cathy Whims

November 3, 2008

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Warm Chanterelle Salad with Speck and Poached EggsJosé Picayo

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