Clean the Chanterelles. Leave them to dry on a kitchen cloth, then halve or quarter them according to their size. Peel the shallots and cut them into thin slices. Heat the olive or nut oil. Add the Chanterelles and roast them slightly. Season with salt, pepper, and vinegar. If you like, you can pour some extra olive oil over the mixture and refine it with chives. Dish up the Chanterelles salad with slices of Prosciutto Toscano DOP and Pecorino Toscano DOP. Serve with a chive stalk

100g of Prosciutto Toscano DOP
40g ofChanterelle mushrooms
Four thin slices of Pecorino Toscano DOP
2 chive stalks