Method:

1.Cook the bacon until golden in a skillet. Let drain on a piece of paper towel.

2.Use a dry brush to clean the chanterelles, then pan-fry them for 5 minutes in 1 tablespoon of the olive oil. Season with salt and pepper and let cool in the skillet.

3.Sauté the plums for a minute in the remaining 1 tablespoon oil.

4.Make the dressing. Mix the balsamic vinegar and sugar together in a small bowl, then whisk in the olive oil until the mixture has emulsified (this will take a while as there is more vinegar than oil).

5.Just before serving, combine the bacon, mushrooms, plums, and lettuce in a serving bowl. Pour the dressing over and toss gently. Add the blue cheese but do not toss the salad any more because it easily turns mushy.