Batter Dipped Fried Mushrooms with Salad

For the fried mushrooms on salad: Separate the eggs. Beat the egg whites until stiff. Mix the yolks with flour, mineral water, 1 tablespoon oil, curry powder and cumin, season with salt and pepper and stir until well combined. Cover and refrigerate 30 minutes. 

For the orange yogurt dip: Meanwhile, rinse the orange pat dry and grate the zest. Squeeze out the juice. Peel the egg and coarsely chop. Peel the shallot and chop very finely. In a bowl, stir together the mayonnaise, yogurt, orange zest and juice, egg and shallot. Season with salt and pepper.

Clean lettuce and radicchio, rinse, spin dry and pluck radicchio into bite-size pieces. Clean the mushrooms with a damp cloth, trim the stem ends.  Working over a bowl to catch the juice, with a paring knife, follow the curve of the orange and remove the peel and white pith. Cut in between the membranes to release the fruit. Arrange the radicchio, lettuce and orange segments decoratively on plates. Whisk together the vinegar, remaining oil, sugar and mustard, season with salt and pepper and drizzle over the salad.