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
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.