Mushroom and Fresh Herb Salad

• 1/2 pound large, firm mushrooms, trimmed and very thinly sliced
• 2 tablespoons fresh lemon juice
• 1 teaspoon balsamic vinegar
• 2 cups fresh herb leaves, such as parsley, tarragon, chervil, dill, chives, wild arugula (see note), all coarsely chopped 1 cup chopped herbs
• 1/4 cup extra virgin olive oil
• Salt
• freshly ground pepper
• 1 ounce shaved Parmesan

1. Toss the mushrooms with 1 tablespoon of the lemon juice in a salad bowl.
2. Add the herbs and Parmesan.
3. Combine the remaining lemon juice and balsamic vinegar, add salt and freshly ground pepper, and whisk in the olive oil.
4. Toss with the mushrooms, herbs and Parmesan, and serve.

firm mushrooms, lemon juice, balsamic vinegar, fresh herb leaves, extra virgin olive oil, salt, freshly ground pepper, parmesan

Taken from cooking.nytimes.com/recipes/1013977 (may not work)