Arugula and Mushroom Salad
Rinse arugula and remove tough stems. Peel carrot and cut into fine strips. Divide arugula and carrots among bowls. Sauté mushrooms in butter until golden brown, season with salt and pepper and place on salads.
For the dressing, whisk mustard with creme fraiche, oil, vinegar, broth and honey. Season with salt and pepper. Drizzle dressing over salads.