Wash and cut the baby leaf lettuce (or use the already washed one)
Clean, peel and slice the mushrooms. Cut the Parmesan and dispose mushrooms and cheese on the baby leaf salad.
Season with the minced parsley. Mix in a bowl some lemon juice with 2 tablespoons of balsamic vinegar, 4 tablespoons of extra virgin olive oil, salt and pepper. Distribute the sauce over the ingredients and serve.
