4 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon Dijon mustard
2 tablespoons lemon juice or white wine vinegar
sea salt and freshly ground pepper
250 grams button mushrooms
2 spring onions, thinly sliced
2 handfuls baby spinach
Whisk the olive oil, garlic, mustard and lemon juice in a large bowl. Season. Wipe the mushrooms clean with damp paper towels and trim the stems.
Thinly slice the mushrooms and toss gently with the dressing. Leave for 5 minutes then fold in the spring onions and spinach.
Transfer the salad to a platter.