Anonymous 2-7-2005

1/4 pound chanterelles

1 teaspoon minced shallots

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 clove garlic, crushed

2 tablespoons olive oil

salt and pepper

1 cup cherry tomatoes

chicken or fish stock

1 abalone, 4 to 5 ounces, shucked, cleaned and sliced 1/8 inch thick

Preheat oven to 450F. Clean and slice mushrooms. Toss with olive oil, garlic,

salt and pepper. Spread on baking sheet; roast until tender. Pour stock into a

skillet to a depth of 1/2 inch; bring to simmer. Add abalone. Reduce heat;

poach until tender, about 30 to 45 seconds. Remove from liquid; let cool.

Combine shallots with a pinch of salt and pepper and crush. Whisk in vinegar

and oil. Adjust seasoning. Add abalone, mushrooms and tomatoes; toss to coat.

Serves 2 to 4.