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A Symphony of Summer Flavors: Chanterelle, Bacon, and Blue Cheese Plum Salad

Welcome back to Week 2 of the vibrant Summer Fest celebration! Last week, we delved into the aromatic world of fresh herbs, and now, we’re setting our sights higher, quite literally, to explore the bounty of fruit from trees. If you’re new to the Summer Fest, it’s a delightful four-week journey dedicated to embracing the season’s freshest produce. We’re sharing mouth-watering recipes, insightful growing tips, and clever tricks for storing and preserving summer’s finest. I’m thrilled to be co-hosting this culinary adventure alongside my talented friends at White on Rice, Away to Garden, and Matt Bites. But it wouldn’t be a true festivity without your delicious contributions! Stay tuned to learn how you can join in the fun.

Introducing the Star: A Warm Chanterelle, Bacon, and Blue Cheese Plum Salad

For this week’s exploration of “fruit from trees,” my culinary creation is an exquisite warm salad that balances a captivating array of textures and tastes. Imagine succulent, sweet caramelized plums, gently sautéed fresh chanterelle mushrooms, pungent and crumbly blue cheese, and irresistibly crisp, savory bacon. This dish was such a resounding success in my kitchen that I found myself preparing it two nights in a row – a testament to its irresistible charm and unique flavor profile.

The beauty of this recipe lies in its adaptability and the exciting interplay of flavors. The plums, when caramelized, offer a burst of sweetness and a jammy texture that beautifully contrasts with the other components. The wild chanterelles contribute an earthy, delicate flavor, while the blue cheese provides a sharp, creamy counterpoint. And, of course, the bacon adds that crucial element of smoky, salty crunch that ties everything together. It’s a truly sophisticated yet comforting salad that celebrates summer’s harvest in a spectacular way.

Ingredient Spotlight: Embracing Versatility and Flavor

Mushrooms: From Wild Chanterelles to Everyday Varieties

While fresh chanterelles can sometimes be a prized find, don’t let their elusive nature deter you from trying this recipe. The essence of the dish remains vibrant even with alternative mushrooms. Feel free to substitute with any type you enjoy – from robust, meaty portobello slices that offer a substantial bite, to delicate, velvety white button mushrooms or cremini mushrooms that provide a milder earthiness. Each variety will bring its own unique character, allowing you to tailor the salad to your preference and what’s readily available.

My recent delight came from my wonderful friends at Earthy.com, who surprised me with a generous pound of stunning, trumpet-shaped Michigan chanterelles. These golden beauties are a true seasonal treat. After carefully trimming any earthy ends, the smaller chanterelles were simply halved, while the larger ones were quartered to ensure even cooking and a consistent texture throughout the salad.

Chanterelles possess such a delicate, beautiful form and subtle flavor that I believe they truly shine when prepared with minimal intervention. Following the sage advice of culinary expert Michael Ruhlman, I aimed to keep their preparation straightforward, allowing their natural, wild mushroom essence to be the star. And what could be simpler, or more profoundly flavorful, than sautéing them in the warm, rich drippings left behind by crispy bacon? The idea of “simple” often leads to the most profound culinary experiences, and this was no exception. The earthy notes of the chanterelles perfectly absorb the smoky depth of the bacon fat, creating a foundation of flavor that is truly unparalleled.

Stone Fruit: Plums and Beyond

And of course, don’t limit the stone fruit choice to just plums. While plums offer a beautiful tart-sweet balance, this recipe is incredibly versatile. Experiment with the luscious sweetness of peaches, the vibrant tang of nectarines, or even the subtle apricot. The key is to select ripe, firm fruit that will hold its shape when caramelized, contributing its unique juicy sweetness to the warm salad. These fruits, when gently cooked, release their sugars and develop a delightful softness that complements the other ingredients beautifully.

Bacon: The Unsung Hero (No Substitutes Allowed!)

Now, let’s talk about bacon. Oh, honey, let me be crystal clear: there’s absolutely no substitute for the bacon in this recipe. Its crisp texture, its smoky, savory flavor, and most importantly, its glorious rendered fat are utterly indispensable. The bacon drippings are the secret weapon, imparting a depth of flavor to the mushrooms and providing the perfect medium for caramelizing the plums. So, embrace the bacon! If you’re feeling guilty, perhaps do ten push-ups tomorrow, but today, indulge in the pure joy this ingredient brings to the dish.

Mastering the Art of Cutting Stone Fruit: A Pit-iful Predicament Solved

One of the most common frustrations when preparing stone fruit is dealing with that stubborn pit. It can be a real challenge to remove without tearing up the beautiful flesh, resulting in messy, uneven pieces. But fear not! I’m about to share a simple yet effective technique for cutting stone fruit into elegant, even wedges, minimizing waste and maximizing aesthetic appeal. Pay close attention, because it involves understanding the natural structure of the fruit.

First, identify the natural seam or crease of the plum (or any stone fruit). This “plum seam” (let’s use a more dignified term than “asscrack,” though the visual is certainly memorable and descriptive!) is your starting point. Hold your knife parallel to this seam, positioning it just a little over 1/4-inch to one side. You’ll see the seam clearly, running just to the left or right of your knife blade, depending on which side you choose.

Now, make your cut straight down. The pit of a plum is typically oval or elliptical, and cutting this way allows you to cleanly separate a large portion of the flesh from the pit in a single, efficient stroke. This method significantly reduces the struggle often associated with stone fruit preparation.

Next, turn the plum around and repeat the process on the other side. Position your knife about 1/4-inch to the side of the plum’s seam on the opposite side, and make another clean cut. Voilà! You now have two beautiful, substantial plum “cheeks” free from the pit, perfect for slicing further.

Take these lovely plum cheeks and cut them into your desired wedges. For this salad, medium-sized wedges work best, providing a delightful textural contrast without being too large to eat comfortably.

But wait, we’re not quite finished! Don’t forget that middle section still clinging to the seed. Angle your knife carefully and cut around the pit from both sides. With a little finesse, you can salvage two more beautiful wedges, ensuring minimal waste and maximizing your yield from each plum.

It’s hard to imagine trying to explain such a precise process without the aid of visual guides! Photos truly make all the difference, transforming what might sound like a complicated task into something perfectly clear and achievable for any home cook.

Chanterelle, Bacon, and Plum Salad with Blue Cheese Recipe

This recipe creates a stunning warm salad, a perfect blend of sweet, savory, and earthy notes, making it an ideal dish for a light meal or an impressive appetizer. It’s adapted to highlight the best of seasonal produce and bold flavors.

Adapted from The Scandinavian Cookbook by Trina Hahnemann

Yields: 4 servings

Ingredients:

1/2 pound good quality bacon, cubed
1/2 pound fresh chanterelle mushrooms, gently brushed clean and halved or quartered (or substitute with your preferred mushroom)
Salt and freshly ground black pepper, to taste
2 ripe plums, pitted and cut into neat wedges using the technique described above
4 cups mixed tender lettuce leaves (arugula is highly recommended for its peppery bite)
4 ounces blue cheese, crumbled

For the Dressing:

1/4 cup high-quality balsamic vinegar
1/2 teaspoon granulated sugar
2 tablespoons extra virgin olive oil

Instructions:

Prepare the Dressing: In a small bowl, whisk together the balsamic vinegar, sugar, and olive oil until well combined and emulsified. Set this flavorful dressing aside to allow the flavors to meld.
Cook the Bacon: Place the cubed bacon into a large frying pan or sauté pan. Turn the heat to medium-high. As the bacon begins to cook and crisp up, reduce the heat to medium to prevent burning. Continue cooking and stirring occasionally until the bacon is beautifully crisp and golden brown on all sides. Using a slotted spoon, remove the cooked bacon from the pan and let it drain on a paper towel-lined plate. This helps to ensure maximum crispness. Reserve exactly 1 tablespoon of the flavorful bacon drippings in the pan; discard any excess. These drippings are essential for the next step!
Sauté Mushrooms and Caramelize Plums: Using the same pan with the reserved bacon drippings, increase the heat back to medium-high. Add the prepared chanterelle mushrooms and sauté for approximately 4 minutes, stirring occasionally, until they are tender and slightly golden. While the mushrooms are cooking, gently push them to one side of the frying pan. In the cleared space, carefully lay the plum wedges in a single layer. Cook the plums for about 1 minute on each side, just until they begin to soften and caramelize, developing a rich, sweet sheen. By this point, the mushrooms should be perfectly cooked through. Season both the mushrooms and plums lightly with salt and freshly ground black pepper to enhance their natural flavors.
Assemble and Serve: In a large, shallow serving bowl or on individual plates, gently combine the crisp bacon pieces, crumbled blue cheese, sautéed chanterelles, caramelized plum wedges, and the fresh mixed lettuce leaves. Toss very lightly and gently to avoid bruising the delicate ingredients. Drizzle generously with the prepared balsamic dressing. Serve this extraordinary warm salad immediately to best enjoy the contrast of temperatures and textures.

The combination of these carefully selected and prepared ingredients results in a salad that is far more than the sum of its parts. It’s an experience that tantalizes the palate with every forkful, offering a harmonious balance of sweet, savory, earthy, and tangy flavors, all brought together by the irresistible crunch of bacon. This salad is not just a dish; it’s a celebration of summer’s bounty, designed to be savored and shared.

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Discover More “Fruit From Trees” Delights at Summer Fest!

The Summer Fest isn’t just about my delicious salad! My amazing co-hosts and fellow food enthusiasts have also whipped up some incredible creations featuring this week’s theme: “fruit from trees.” Prepare to be inspired by their innovative recipes and clever culinary insights!

Margaret Roach from Away to Garden channeled her inner Martha Stewart and created a super simple, flour-free Peach Clafoutis. A true testament to elegant simplicity!
Marilyn of Simmer Til Done captivated us with her gorgeous Ginger Peach Pandowdy. Ever wondered what a pandowdy is? Head over to her blog and prepare to be deliciously enlightened!
Paige from Hey Little Sister shares a captivating tale about The Perils of Pie – a truly relatable and humorous account of pie-making woes and triumphs!
Only Matt of Matt Bites could manage to create an incredible Apricot Ice Cream while simultaneously rapping to Supersonic. Culinary genius meets musical flair!
Peach Cooler! Feast your eyes on those perfectly ripe peaches straight from the White On Rice garden! This refreshing Peach Cooler is kid-friendly, but shhh… I might be adding a splash of rum to mine!
While Shauna of Gluten-Free Girl is enjoying a well-deserved vacation, Margaret ingeniously dove into her archives and resurfaced a fantastic Gluten-Free Fruit Crumble from 2007! A timeless delight.

I hope these inspiring creations, including my Chanterelle, Bacon, and Plum Salad, have ignited your passion for cooking with summer’s tree-borne fruits. Don’t forget to check out all the amazing contributions and join the conversation using the Summer Fest hashtag on social media! Happy cooking!