Mix the pine nuts until smooth with a food processor.
Clean and cut the chanterelles into small pieces, mix with chopped garlic and arrange on a baking sheet. Broil on high until golden brown.
Grate almonds with microplane or food processor.
Mix the veal stock and sweet sherry, and reduce on the stove by half.
On a plate, paint the bottom with pine nuts, and place warm chanterelles on top. Add the veal and sherry sauce to the mushrooms, and save half for the final step.
Place one slice of comtè cheese over the top of the warm chanterelles.
Glaze with remainder of the sauce and decorate with dry almond shavings.
Recipe courtesy of Rafa Peña for the Creative Edge Culinary Council