Mushroom salad with wild herbs

Ingredients for 4 servings:

• 200 g herbs, mixed spring herbs e.g.:
• dandelion
• Ribwort plantain, ground elder
• sorrel
• Watercress etc.
• 1 handful of daisies and violets
• 300 g mushrooms
• 1 lemon(s), the juice
• 1 pinch of salt
• 1 pinch(s) of sugar
• Pepper, freshly ground
• 1 garlic clove(s)
• 1 tbsp vinegar (mild fruit vinegar)
• 1 tbsp vinegar (raspberry vinegar)
• 1 tbsp oil (grape seed oil)
• 1 tbsp oil (hazelnut oil)

Instructions

Working time approx. 1 hour 50 minutes; Total time approx. 1 hour 50 minutes

Gather herbs in the morning or shortly before preparation. In the first case, store them loosely in a plastic container in the refrigerator with damp kitchen paper. Sort them before preparation, wash them briefly, and drain them. Do not wash the flowers if possible. Clean and slice the mushrooms. Toss the mushrooms in lemon juice to keep them white. For the marinade, put the sugar, salt, and pepper in a bowl. Halve the peeled garlic clove and stir in with the two types of vinegar until the salt and sugar have dissolved. Then whisk with the oils until creamy. Drain the mushroom slices, toss them in the marinade, and serve in portions mixed with the herbs and flowers. Remove the garlic and press it over the salad portions. Serve immediately.