Warm Salad of Buffalo Mozzarella & Chanterelles with Cabernet Vinegar

1 large shallot, chopped
olive oil
9 oz (250g) fresh chanterelle (girolle) mushrooms
salt & ground pepper
2 cloves garlic, sliced paper thin
2 balls (4oz/100g each) bufala mozzarella, cut in half and sliced
3 tbsp cabernet vinegar or other red wine vinegar
1/3 cup (1/2oz/15g) chopped parsley


METHOD

• In a hot frying pan, lightly color the shallot in a small amount of olive oil.
• Add the mushrooms, season with salt and pepper and saute for 2-3 minutes, or until just tender. Add the garlic and cook for a further 30 seconds
• Transfer the mushrooms to a bowl and add the mozzarella.
• Return the pan to heat, pour in the cabernet vinegar, reduce by three-fourths, then pour over the mushrooms.
• Add the chopped parsley, toss and divide the salad among 4 plates.