Pale and Pristine Salad of Porcini and Belgian Endive

Boletes are one of the few wild mushrooms safe to eat raw—and they are exquisite. For this light first course, olive oil and lemon coat crisp julienne of endive and look-alike mushroom stems. Fine slices of cap lightly scented with mint are arranged over the julienne and topped with rich, resinous pine nuts: a subtle play of textures and tiny flavor bursts hidden in quiet pallor.

Only the freshest, rock-hard Boletus edulis will do here. Avoid any with insect holes or elderly