4 handfuls of mixed green leaves
2 cups of large fresh mushrooms
2 tablespoons of olive oil
1/2 cup grated Parmesan cheese
1/2 package of grissini crackers (optional)
Salt to taste
Raspberry vinaigrette
3 tablespoons of vinegar or lemon juice
1 tablespoon of mustard
3/4 cup of olive oil
2 tablespoons of raspberry jam
Salt and black pepper to taste
4 handfuls of mixed green leaves
2 cups of large fresh mushrooms
2 tablespoons of olive oil
1/2 cup grated Parmesan cheese
1/2 package of grissini crackers (optional)
Salt to taste
Raspberry vinaigrette
3 tablespoons of vinegar or lemon juice
1 tablespoon of mustard
3/4 cup of olive oil
2 tablespoons of raspberry jam
Salt and black pepper to taste
Heat the olive oil and sauté the sliced mushrooms lightly
Sprinkle with salt and let cool
Prepare the raspberry vinaigrette: mix the vinegar with the mustard until dissolved
Slowly, in a thin stream, add the olive oil while whisking continuously until well incorporated
Add the jam and whisk until a smooth sauce forms
Season with salt, black pepper, cheese, and reserve
Assembly: season the leaves with a little of the raspberry vinaigrette and arrange them around the serving platter
Place the mushrooms in the center
Garnish with grissini crackers and serve immediately.
