Mushroom carpaccio

For 4 people

INGREDIENTS

• 12 button mushrooms
• 1 pear
• 4 slices of Serrano ham
• a few rocket leaves
• 4 tbsp Cauvin virgin rapeseed oil
• 2 tbsp Cauvin organic PGI Modena balsamic vinegar
• juice of half a lemon
• pepper
• salt

PREPARATION

1. Peel the mushrooms and cut them lengthwise into fine slices of approx. 2 mm.
2. Halve and core the pear. Cut into fine slices of approx. 2 mm.
3. In a bowl, mix Cauvin virgin rapeseed oil, Cauvin organic PGI Modena balsamic vinegar and lemon juice. Add salt and pepper to taste.
4. On each plate, arrange the mushrooms and then a thin layer of pear. Drizzle with vinaigrette. Place a chiffonade of Serrano ham on top.
5. Add a few rocket leaves and drizzle again with vinaigrette.