Grilled Exotic Mushroom Salad With Honey Truffle Vinaigrette

Clean all mushrooms and season with salt and pepper and a touch of olive oil. On a hot grill place a perforated pan down and cook the mushrooms over the high heat until soft. When cooked spread out on a sheet pan and cool. When cool toss in the fine herbs which is chervil, parsley, tarragon and chives.

For the dressing place the mustard, honey and vinegar in a blender and puree together and then slowly add all oil then season with salt and pepper.

In a mixing bowl place greens in and then dress them and add in the exotic mushrooms. Place on a plate and finish with Grana Padano parmesan cheese.

This recipe yields ?? servings.