Mushroom Salad With Parmesan Crisps & Artichokes

Ingredients

• 1.5 oz Parmesan cheese (or Pecorino, 40 grams)
• 3.5 oz watercress (or rocket or spinach, 100 grams)
• 3.5 oz button mushrooms (such as Swiss brown or cremini, 100 grams, wiped and thinly sliced)
• 4 marinated artichoke hearts (sliced thinly)
• 10 mint leaves (thinly sliced)
• Zest of ½ lemon
• 1 tablespoon olive oil
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• ½ garlic clove (finely grated or chopped)
• 1 teaspoon honey
• ½ teaspoon sesame oil
• Pinch of salt