Clean the king oyster mushrooms with a vegetable brush and cut into slices. Fry them in a pan with clarified butter until crispy. Turn off the heat shortly before the end of the roasting time. Add the lettuce stones. Fry briefly, season with the herbs of Provence, paprika powder, salt and pepper and set aside.
Put the lamb's lettuce (mine was already washed) on a plate. Pour the washed grapes and the onion cut into rings over the salad. Add the king oyster mushrooms with the seeds to the salad.
Drizzle the balsamic vinegar over the salad and serve immediately.
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