Serves

4

Information

Prep Time: 15 min

Ingredients

1 Bag of Vitacress Biological Salad Mesclum • 4 Orange peppers - Pimento Vitacress doce extra • 8 Marron Mushrooms - Cogumelos de Sintra • 1 bunch of fresh Parsley Vitacress • 1 jar of Elfos Gourmet Trompet mushroom confit • Eagle Deluxe, premium selected nuts • Baesurisal organic fleur de sel with herbs • Olive oil Terras de Portugal, unfiltered • Forum chardonnay Vinegar

Method

In hot weather wash the biological salad in iced water • Wash, clean and finely dice the orange pepper • Wash and remove the parsley leaves from their stems • Chop the nuts a little • Heat up the mushroom confit, season with the salt • Wash the mushrooms and remove the stems • Cut, slice and sautee in a preheated non-stick pan • Arrange the mushroom confit in 3 lines on the plate and add some nuts • Dress the salad with the salt, vinegar and olive oil and place on the mushrooms • Sprinkle on some more nuts, diced pepper, sautéed mushroom slices, parsley leaves and flor de sal