- 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
- 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