1 or 2 fresh porcini mushrooms
1 carrot, julienned
2 cups of tightly packed baby spinach leaves
1 tablespoon of lemon juice
1/3 cup of extra virgin olive oil
1/4 teaspoon of mustard powder
Salt and pepper
Use a mandolin, other slicing gadget or knife to slice the mushroom as thin as possible.
Wash and dry the spinach leaves. Put on a plate then add the mushroom. Top with the carrots.
Make the dressing by whisking the lemon juice, olive oil, mustard powder, salt and pepper.
Pour on top of the salad.