Vogerlsalad with Fried Mushrooms

Arrange. Sauté the cleaned mushrooms in olive oil, season with salt and pepper and pour over the lettuce.

For the marinade, mix 1 tbsp olive oil, 3 tbsp cider sugar, vinegar, salt, pepper and a few diced shallots.

Drizzle everything over the leaf salad, sprinkle with chopped herbs and the grated gruyère.

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