Crispy Mushroom Salad with Herby Vinaigrette

Mushrooms:

1. Slice your mushrooms into thin strips. Ensure all pieces are of similar size for even cooking.
2. Heat a saucepan to medium-high heat. Add the mushrooms dry, flipping them every minute or so.
3. Once the moisture has released and the mushrooms start to develop some light color, add 2 tablespoons of vegetable oil and continue sautéing until they turn a caramel color. Add 1 tablespoon of butter, season the mushrooms with salt, and continue cooking for another minute or until golden brown.
4. Remove from heat and transfer the mushrooms to a paper towel to cool.

Vinaigrette:

1. In a blender, combine 1/4 cup of sautéed shallot/garlic, 1 teaspoon of Dijon mustard, 1 tablespoon of honey, 1 egg yolk, 1 tablespoon of soy sauce, and the juice and zest of 1 lemon and 1 lime.
2. Blend on high. While blending, slowly stream in 1 cup of vegetable or olive oil.
3. Check for seasoning and adjust if necessary. Reserve until needed.

Salad:

1. In a large mixing bowl, dress the bottom with 1/2 cup of the prepared vinaigrette.
2. Add your lettuce and gently toss until coated.
3. Add the crisped mushrooms, 1/2 cup of picked mint, and 1/2 cup of picked parsley, and toss gently to combine.
4. Transfer the salad to a plate, and finish with more vinaigrette, grated Parmesan, and black pepper. Serve immediately.