½ lb. firm mushrooms, trimmed and thinly sliced
3 tbs. Big Horn Sicilian Lemon balsamic vinegar
2 cups fresh herb leaves, all coarsely chopped
1 cup spring mix
¼ cup Big Horn Ultra Premium Extra Virgin Olive Oil (UPEVOO)
Freshly ground pepper
1 ounce shaved Parmesan cheese
Toss the mushrooms with Big Horn Sicilian Lemon balsamic vinegar in a salad bowl. Add the herbs and Parmesan cheese. Add salt and freshly ground pepper, and whisk in the olive oil. Toss with the mushrooms, spring mix and Parmesan, and serve.
Suggestion for fresh herb leaves. Parsley, tarragon, chervil, dill, chives, wild arugula.