Salad with mushrooms and herbs

For this recipe you will need:

160 g young onions

150 g carrot

1 coral lettuce - beam

2 radichchio salad - head of cabbage

500 g mushrooms

4 Art. l. vegetable fat

8 Art. l. white wine vinegar

Sea Salt - to taste

freshly ground pepper - to taste

1 garlic - clove

2 pcs. bow-shalott

200 g yogurt
some yogurt to choose? we'll show

5 Art. l. mixture of greens (eg, parsley, chervil, thyme and tarragon)

100 g Parmesan cheese

Young onions and carrots to clean, wash, dry, and then cut into thin rings of onion, carrot - thin slices. Radicchio salad and crispy clean up and break into small pieces, removing the stems and tough leaves streaks. Put in a bowl.

Mushrooms clean, wash, dry and cut into quarters. In a large skillet heat the oil and saute the mushrooms in it for about 5 minutes, turning them constantly. Pour 4 tablespoons of vinegar, salt and pepper all. Once again, bring to a boil, then discard in a colander and cool. Garlic and onion shalott peel and finely chop. Mix them with yogurt, herbs and remaining vinegar. Season with salt and pepper. Stir in carrots, young onions, lettuce and mushrooms and season with yogurt sauce. Arrange the salad on plates and sprinkle with coarsely grated parmesan cheese or finely.