Execution :

Vinaigrette preparation:
Cut the walnuts and roast them in a pan with sunflower oil.
Cut a pomegranate and get its seeds.
Mince the mint, the parsley and the chive.
In a cup put some apple cider vinegar, lime juice, olive oil, salt & pepper, the rosted walnuts, the pomegranate seeds and the minced green.

For the egg yolk sauce:
Mix 1 egg yolk with salt & pepper, olive oil, some lime juice and a tablespoon of water.

The green apple:
Slice the green apple, dress with a few drops of apple cider vinegar a dash of oluve oil, salt & pepper.

Arugula
Put few leaves of arugula in a plate. Season with apple cider vinegar, olive oil and salt & pepper.

Porcinis salad:
Slice the porcinis.
Fry them in sunflower oil + salt & pepper. At the end of cooking add some butter.

Put the porcini salad nicely in a plate. Serve the porcini salad while the mushrooms are still warm.

My Restaurant: Spring, 28 rue de la Tour d'Auvergne, 75009, Paris, France +33 145 96 05 72