For the pickled mushrooms, heat a non-reactive sauté pan over medium-high heat. Film the pan with grapeseed oil, then add the shallots and fennel pollen. Stir the shallots for 30 seconds. Add the bay leaf, peppercorns, marjoram and tarragon to the pan and sauté for another 30 seconds. Add the mushrooms and increase the heat to high while stirring. Sauté the mushrooms until they are fully cooked through and most of the liquid has evaporated (6-8 minutes). Deglaze mushrooms with chardonnay and seasoned rice wine vinegar and reduce for 3 minutes. Add oil and honey, toss to coat, then drain mushrooms into a colander over a nonreactive bowl. Reserve the pickled mushrooms.

Adjust the mushroom-infused pickling liquid with salt, pepper and a touch of lemon juice to make the pickled mushroom vinaigrette.

To serve, combine all ingredients and toss with vinaigrette. Plate and serve with a glass of Jordan Chardonnay.