Wash the chanterelle just like the salad and set aside.

In a preheated pan, saute the mushrooms for 5 minutes until nice and soft.

Mix the olive oil, vinegar and salt and pepper together and toss half of the dressing into the salad.  Place salad in the centre of the plate.

Put the mushrooms around the salad and drizzle more dressing over the mushroom, topping with a quail egg.  Serve immediately.