Chanterelle Mushroom Custard and Hazelnut Arugula Salad

Ingredients

• 5 to 6 ounces chanterelle mushrooms, cleaned and sliced
• 1 tbsp olive oil
• 1 tbsp butter
• 2 tsp fresh thyme leaves, chopped
• 2 tsp chopped shallots
• 1 clove garlic, minced
• salt and pepper
• 4 eggs, room temperature
• 1 1/2 cups cream
• 1/2 cup milk
• Arugula leaves, stemmed and washed
• Hazelnut Vinaigrette
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup hazelnut oil
• coarse ground salt and pepper