Warm mushroom, prawn and seasonal vegetable salad - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Prawns 0.25 kg
• Runner beans 0.1 kg
• Carrots 0.1 kg
• Cherry tomato 0.1 kg
• Garlic, bulb 1.0 ud
• Parsley 1.0 g
• Vinegar 0.02 l
• Olive oil 0.2 l
• Goxo flour (W 170 - 200) 0.05 kg
• Enoki mushrooms 0.15 kg
• Hedgehog mushroom 0.15 kg
• Shitake mushrooms 0.15 kg
• Orellana Mushrooms 0.3 kg
• Bouquetiere of fresh vegetables 1.0 ud
• Vinaigrette for the bouquetiere of fresh vegetables 0.06 l
• Curly endive 0.1 ud
• Purple curly endive 0.1 ud
• Oakleaf lettuce 0.1 ud
• Red chicory 0.1 ud
• Rocket 10.0 g
• Watercress 25.0 g
• Radish 0.025 kg
• Cherry tomato 0.05 kg
• Olive oil 0.05 l
• Lemon 0.05 kg
• Vinegar 0.005 l
• Table salt 0.5 g