Mushroom & Gruyère Omelet Gelson's

Ingredients

• 2 tsp freshly squeezed lemon juice
• 1 tsp champagne vinegar
• ¼ tsp Dijon mustard
• 3 Tbsp extra virgin olive oil
• Kosher salt, to taste
• Freshly ground Gelson’s black pepper, to taste
• 4 cups loosely packed arugula
• 2 Tbsp extra virgin olive oil, divided
• 1 shallot, minced
• ¼ lb cremini mushrooms, trimmed, sliced ¼” thick
• 2 garlic cloves, minced
• 2 tsp roughly chopped fresh parsley, plus more for garnish
• 4 Gelson’s large eggs
• 2 tsp milk
• 1 Tbsp minced Gelson’s organic chives, plus more for garnish
• 3 Tbsp grated Gruyère cheese
• Truff Black Truffle hot sauce, for serving