MUSHROOM, LEMON, GARLIC AND PARSLEY SALAD

Ingredients

Vinaigrette :

• 60 ml (1/4 cup) olive oil
• 30 to 45 ml (2 to 3 tbsp.) lemon juice
• 30 ml (2 tbsp.) soup) chopped parsley
• 1/2 clove garlic, finely chopped
• 5 ml (1 tsp) lemon zest
• 5 ml (1 tsp) ) maple syrup
• Salt and pepper to taste

Salade :

• 1 cup (227 g) white mushrooms (from Paris) very thinly sliced ​​with a mandolin
• 30 ml (2 tbsp) . tablespoons) chopped fresh parsley or basil
• 1 small French shallot, finely chopped
• 15 ml (1 tbsp.) lemon zest