Carrot Salad with Mushrooms and Herbs

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1/4 cup fresh lemon juice
• 1/2 cup chopped mixed herbs, such as chives and parsley
• Kosher salt
• Coarsely ground pepper
• 1/2 pound carrots, peeled and very thinly sliced, preferably on a mandoline
• 2 medium golden beets, peeled and very thinly sliced, preferably on a mandoline
• 6 ounces white button or cremini mushrooms, very thinly sliced
• Parmigiano-Reggiano shavings, for garnish

1. In a large bowl, whisk the 1/4 cup of olive oil with the lemon juice and half of the herbs; season with salt and pepper.
2. Add the carrots and beets, toss to coat and let stand at room temperature for 15 minutes.
3. Spread the mushrooms on a platter and top with the carrots and beets.
4. Drizzle with olive oil, garnish with Parmigiano-Reggiano and the remaining herbs and serve.

extravirgin olive oil, lemon juice, mixed herbs, kosher salt, ground pepper, carrots, golden beets, white button, shavings

Taken from www.foodandwine.com/recipes/carrot-salad-mushrooms-and-herbs (may not work)