For the endive salad with porcini mushrooms, wash the lettuce, shake dry and tear into bite-sized pieces. Clean the mushrooms and cut them lengthwise into thick slices.
Heat oil in a pan and brown the mushrooms briefly, season with salt and pepper.
Finely chop shallots, wash and finely chop herbs.
Stir a marinade from vinegar, oil, salt and pepper. Arrange the leaf salad on a platter, place the mushrooms on top. Sprinkle with shallots, walnut halves and herbs.
Pour the marinade over it and let the endive salad with porcini mushrooms infuse for 10 minutes.
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