Elegant Porcini Carpaccio

Ingredients

• 2 tbsp pine nuts
• 4 tomatoes
• 2 tbsp chives
• 4 tbsp white balsamic vinegar
• 4 tbsp grape seed oil
• Salt
• Pepper (freshly ground)
• 2 handfuls mixed salad greens (e.g., arugula, Swiss chard, romaine)
• 500 g small porcini mushrooms
• 40 g freshly grated Parmesan (for garnish)

Instructions

1. 1.

   Toast the pine nuts in a hot pan until fragrant. Remove and let cool. Blanch the tomatoes, shock them, peel, quarter, seed, and dice finely. Mix with pine nuts, chives, vinegar, and oil; season with salt and pepper.

2. 2.

   Rinse the salad greens, pat dry, and tear into bite‑sized pieces.

3. 3.

   Clean the porcini mushrooms and slice thinly or shave. Arrange the mushroom slices fan‑shaped on plates. Place the salad leaves in the center. Spoon the tomato dressing around them and sprinkle with Parmesan before serving.