Ingredients:

2 tablespoons extra virgin olive oil
14 oz (400 grams) button or chestnut mushrooms, sliced
1 garlic clove
2 oz (50 grams) speck (Austrian smoked ham), cut into strips
7 oz (200 grams) lamb’s lettuce
Salt and pepper

For the Vinaigrette salad dressing:
2 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil

Directions:

Prepare the Dressing:
Whisk a generous pinch of salt into the vinegar in a bowl.

Add the olive oil and whisk well. (To make the dressing even tastier you can add a little anchovy paste, 1 tablespoon natural or 1 teaspoon Dijon mustard.)

Prepare the Salad:
Heat the olive oil in a pan, add the mushrooms, garlic and speck and cook over a high heat for 2-3 minutes.

Lower the heat, remove and discard the garlic and season with salt and pepper.

Remove the pan from the heat and leave to cool slightly.

Divide the lamb’s lettuce among four plates and add the vinaigrette.

Place the mushrooms and speck in the middle of each plate and serve immediately. Serves 4.

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