Fennel, Mushroom And Arugula Salad With Seared Scallops

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Ingredients

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon balsamic vinegar

Kosher salt and freshly ground pepper

1/2 pound small chanterelles

2 tablespoons unsalted butter

1/2 pound sea scallops

4 cups arugula, torn into pieces

1 fennel bulb—halved, cored and very thinly sliced

1/2 cup cherry tomatoes

Small chunk of Parmesan cheese

Truffle oil (optional)

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