A fresh and light spring salad made with a real springtime ingredient, wild garlic. It is also very to quick to make.
- Prep Time : 15 minutes
- Cook Time : 20 minutes
After quickly rinsing the mushrooms cut them into four pieces. Sear them in a pan without oil for a few minutes. Make the dressing out of olive oil, mustard, sugar and herbs. Add the cooled, cooked mushrooms and the hard boiled eggs cut into four pieces. Mix carefully and place in small lettuce leaves before serving.
The crunchy cheese biscuits may be prepared from ready-made filo dough. Spread with raw egg, sprinkle with grated cheese and cut into strips. Bake in oven until golden brown and serve with the mushroom salad.