Salad with vegetables and aromatic mushrooms

350 g champignons

150 g cherry tomatoes

1 cucumber

lettuce

Filling:

1 denticle garlic

1 twig rosemary

1 twig thyme

1 tablespoons olive oil

1/2 tsp apple cider vinegar

1/2 tsp mustard

ground pepper

Mushrooms wash, dry and fry.

Mix all the ingredients for the sauce, put the mushrooms.

Vegetables wash, chop, put in a salad bowl, put mushrooms on top before serving salad with vegetables and aromatic mushrooms to sauce and stir.