Fresh spinach leaves

300 grams fresh wild mushrooms

2 soup spoons roasted almond flakes in pieces

200 grams feta cheese

Extra virgin olive oil

1 tea spoon truffle oil

Juice from one lemon

Salt pepper

Method:

Wash mushrooms very well and let them dry.

Cut them in finely slices

Arrange the spinach leaves in dishes, topped with mushrooms, nuts and feta cheese.

Combine well the olive oil, truffle oil, salt and pepper and dressed the salad.