Pickled Cauliflower, Chanterelles and Fennel Salad

Ingredients for the salad:
pickled cauliflower
1/2 pound chanterelles, cleaned and pulled into bite-size pieces
extra virgin olive oil
kosher salt
crushed red pepper flakes
1 small bulb fennel, sliced very thin on the mandoline, reserve fronds for serving
1 small spring onion, julienned
2 cups washed baby arugula

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Ingredients for pickled cauliflower:
1/2 head cauliflower, cut into very small florets
1 cup champagne vinegar
1/2 cup water
3 T kosher salt
2 T sugar
2 big shakes Tabasco or other favorite hot sauce
2 cloves garlic, smashed
3 bay leaves

Preparing the pickled cauliflower:
Combine all the ingredients in covered container and refrigerate for at least 24 hours.

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Preparing the salad:
Preheat the oven to 375 degrees F.

In a small baking pan add the mushrooms, oil, salt, and crushed red pepper, to taste, and toss to coat. Roast until the mushrooms are soft and golden around the edges, about 12 to 15 minutes

Toss together the mushrooms, fennel, onion, arugula, fennel fronds, and pickled cauliflower in a large bowl. Toss with some olive oil mixed and a little of the pickling liquid.

Serves 4