Mâche season has just begun end of October and it lasts until the end of March. So it is actually a typical winter vegetable rich in Vitamin C. Today for lunch I was craving for something light, therefore I decided to prepare this salad. I served the mâche with porcini vinaigrette, fried oyster mushroom and quil eggs.
3 tablespoons Sherry vinegar
4 tablespoons porcini oil
1 bunch of parsley
1 pinch of sugar
Chop shallot and parsley. Whisk all ingredients together and serve with salad.