Salade de cèpes au mesclun

• 1 medium-sized fresh cèpe
• 1 handful of mesclun salad, with the greatest variety of leaves possible, seasoned with a well-flavoured vinaigrette dressing<

It is important that cèpes for a salad should be as fresh and firm as possible, not soaked in water.

Clean the cèpe with a kitchen towel, brushing off any impurities.

Toss the salad leaves in a well-flavoured vinaigrette. Arrange them in the centre of a salad plate. Then, with the sharpest knife you have, cut thin slices of cèpe, arrange these in an attracti