Mushroom Carpaccio with Salad
Clean mushrooms and cut into thin slices. Arrange on plates, overlapping, sprinkle with lemon juice and season with salt and pepper.
Rinse and spin dry salad greens.
Cut off hard stems from arugula and cut radicchio into strips.
Combine half of arugula with crème fraîche, yogurt, pistachios and 2 tablespoons of lemon juice, puree and season with salt and pepper.
Whisk vinegar with olive oil and season with salt and pepper. Combine remaining arugula with radicchio, toss with the dressing and arrange together with flowers on mushrooms in decorative manner.
Serve accompanied by a dip.