the california chanterelles in season right now-- very wonderful, very beautiful, great flavor. t we go ahead and make the balsamic vinaigrette right now? so, we're gonna take a little bit of fresh herbs... just a little bit of minced shallot. i have a little bit of stone-ground mustard. take a little bit of balsamic vinegar. all right. and then i have a little california extra virgin olive oil. and the salad's gonna be somewhat deconstructed. but you can see how it makes a nice vinaigrette--very classic with the balsamic vinegar. in this case, i'm just using our spring greens. toss a little bit on this with our greens. then we'll go ahead and plate. then we're gonna take our roasted chanterelles. and again, you can see, now obviously, they've roasted, they've concentrated the flavor somewhat--herbs, the olive oil, the garlic--just a really nice flavor. a little bit of salt and pepper. we're gonna go ahead and just take a nice, healthy amount, put 'em on the plate. and we're gonna do this salad in somewhat of a deconstructed fashion. so, it has a little bit of a--the guests can m