Leaf spinach salad with fried mushrooms and pecorino

Ingredients for 2 servings:

• 200 g fresh leaf spinach
• 3 tbsp balsamic vinegar, mild
• 5 tbsp olive oil, good
• 80 g wild garlic
• some white pepper
• some sea salt
• 30 g butter
• 150 g mushrooms, fresh
• Cheese (Pecorino) as desired
• ½ cup(s) water, if necessary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

with wild garlic vinaigrette

Wash the spinach leaves and let them dry thoroughly. Remove the stalks; you might want to use them in a vegetable soup. Clean the mushrooms and rub off any dirt with a soft, clean cloth or a mushroom brush. Wash the wild garlic and dry it thoroughly, then chop it finely. Combine the balsamic vinegar, sea salt, and pepper in a mixing bowl, add the wild garlic, and puree in a blender. Slowly add the olive oil. Add the dried lettuce to the vinaigrette and let it sit for a while. It will be beautifully creamy. If the wild garlic tastes too intense, add more oil and vinegar or half a cup of water. Melt the butter in a pan and sauté the mushrooms. Arrange the lettuce and mushrooms on the plate and grate the pecorino over the top. Serve. Bread can be served with the salad.