Green salad with fresh raw mushrooms

Tip: Replace apple cider vinegar with 2 tablespoons white balsamic vinegar. Find it in supermarkets, conventional and biological.

For mushrooms:

In a big bowl, add mushrooms, thyme and lemon juice.

Mix them well and leave them aside for 10 minutes.

For vinaigrette:

In a small bowl, mix well yogurt (or airan) and mustard with honey, until the texture is dense and smooth.

Add vinegar, salt and pepper.

Stir well and slowly pour olive oil without stopping, until the sauce becomes like a mayonnaise with smooth and fine texture.

Leave the vinaigrette aside.

For salad:

In a large salad bowl, mix lettuces, Lollo rosso and sundried tomatoes. Add well drained mushrooms and stir gently.

Sprinkle with vinaigrette and serve immediately.

For salad:

• 2 roman lettuce (or 1 roman and 1 French lettuce), washed, dry and cut into medium pieces
• 1 Lollo rosso lettuce, washed, dry, cut into medium pieces
• 1 cup sundried tomatoes, finely cut into thin stripes

For mushrooms:

• 400 g white fresh mushrooms, washed with a damp cloth and cut into thin slices
• Leafs from 4 – 5 springs of thyme (find it in nurseries)
• Juice from ½ lemon

For vinaigrette:

• 2 tbsp. strained yogurt (or ½ cup airan)
• 3 tbsp. Condito mustard with honey
• 2 tbsp. apple cider vinegar (or 2 tbsp. white balsamic vinegar)
• 150 ml olive oil
• Salt, freshly ground pepper