- Cut the shallot into small cubes and sauté them in a pan with oil until translucent.
- Cut the mushrooms into thin slices and fry them in the same pan. Season with salt, pepper and finely chopped parsley.
- Wash the Salanova® and pluck it into small pieces.
- For the dressing: whisk pumpkin seed oil, Balsamico and mustard until combined. Season with salt and pepper.
- Add the mushrooms and gently toss the salad. Drizzle the dressing on top.