Wash and drain the spinach and lettuce very well.

Separate the spinach leaves, cut the chicory into strips.

Collect everything in a salad bowl.

Clean the mushrooms, cut them into thin slices, immersing them in water and lemon juice to prevent them from turning black.

Drain them and add them to the vegetables.

In a bowl, emulsify two pinches of salt, four tablespoons of oil, a tablespoon of mustard, and the juice of half a lemon filtered through a sieve.

Pour over the salad, mix gently, and serve.

Recommended wines: Valle D'Aosta Müller-Thurgau DOC, Pomino Bianco DOC, Castel Del Monte Chardonnay DOC.