Mushroom & Walnut Salad

20210301 #breakfastdiary 18, 5°C/rain I coat a pan with olive oil and blanch the prettiest mushrooms in the world — button, oyster, king oyster, and beech mushrooms. I lay down a bed of crown daisy greens, plate the blanched mushrooms with toasted walnuts and carrots, then drizzle on the dressing. Savory, tangy, sweet, and above all, a hearty breakfast.