Mushroom and watercress salad

08184 MUSHROOM and watercress SALAD INGREDIENTS for 4 PEOPLE 1 tablespoon mustard grains, 2 tablespoons wine vinegar, 3 tablespoons peanut oil, 80 g Gruvierre cheese, a bunch of watercress, 250 g of mushrooms, lemon juice, salt, pepper.

Stir in mustard thoroughly with vinegar, oil, salt and pepper.

Remove the cheese and crust, with slices of truffles, cut into slivers.

Wash, drain and dry the watercress: remove the bottom part of the stem, keeping only the leaves.

Clean the mushrooms with a damp cloth to remove the excess land.

Cut them into thin slices then.

Place the mushrooms in a bowl and irroraterli with lemon juice.

Add salt, pepper and mix well.

Add the watercress leaves, the previously prepared vinaigrette and mix.

Sprinkle with grated cheese and serve.

If you wish you can accompany with a plate of bresaola.