Mushrooms, Endives and Parmesan Salad

Mushroom salad, endive parmesan vinaigrette Croque Cerise


• Butter
• 1 basket of white mushroom
• 2-3 endives
• 3/4 cup Parmesan shavings
• 3 tbsp Croque Cerise dressing
• Salt and pepper


• Cut the mushrooms into slices of about 3 to 5 mm.
• Sauté the mushrooms in the butter until they are golden.
• In the meantime, coarsely chop the endives and put them in a salad bowl.
• Add the mushrooms and Parmesan to the endives.
• Pour the dressing over the salad and mix well.
• Season to taste and serve.

For this recipe you will need:

confit d'oignon au griotte

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