1 Peel shallot and garlic and finely chop. Trim scallions, rinse and cut into thin rings.
2 Clean mushrooms and cut in half, depending on the size, quarter or slice - the mushroom pieces should all be the same size so that they cook evenly.
3 Rinse thyme and parsley, shake dry, pluck off the leaves and chop the herbs separately. Set aside about 1/3 of each for garnish.
4 Finely grate the cheese.
5 Heat 1 tablespoon oil in a pan. Sauté onion and garlic until soft over medium heat. Add mushrooms and thyme and sauté over high heat until all liquid has evaporated.
6 Mix in parsley and season with salt and pepper. Beat the eggs in a bowl with the grated cheese and fold into the mushrooms. Remove the pan from the heat.
7 Coat a shallow baking dish (about 20 x 30 cm) (approximately 8 x 12 inches) with a little oil and sprinkle with breadcrumbs. Pour in mushroom-egg mixture and bake in a preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/350°F) for about 20 minutes.
8 Meanwhile, trim the lettuce, rinse and spin dry. Cut up into bite-sized pieces.
9 Rinse carrots, trim, peel and finely grate. Place sprouts in a sieve, rinse and drain well.
10 Cut lemon in half and squeeze. Place lemon juice in a small bowl and stir in honey. Blend in remaining oil with a small whisk and season with salt and pepper.
11 Arrange lettuces, carrots and sprouts on a large platter and drizzle with the dressing. Take mushroom gratin from the oven and let cool for about 5 minutes.
12 With a sharp knife, release the mushroom gratin from the edges of the dish, cut into cubes and arrange on the salad. Before serving, sprinkle with the remaining chopped herbs.