Arugula And Chanterelle Salad With Vacherin Croutons

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1 tablespoon red wine vinegar

1 tablespoon raspberry vinegar

1 teaspoon minced shallot

1/4 teaspoon sugar

3 tablespoons canola oil

1 tablespoon hazelnut oil

1 teaspoon thyme leaves

1 teaspoon minced chives

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

6 baguette slices cut on the diagonal about 1/3 inch thick

1 1/2 tablespoons olive oil

1/4 cup hazelnuts

1 pound haricots verts

1 tablespoon unsalted butter

1 pound small chanterelle mushrooms, stems trimmed

Salt and freshly ground pepper

1 tablespoon minced shallots

1 small garlic clove, minced

1/2 tablespoon chopped parsley

1/2 tablespoon thyme leaves

6 ounces Vacherin cheese without the rind

6 cups (packed) arugula leaves

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