White Mushroom Salad with Shaved Parmesan and Parsley-Garlic Vinaigrette

White Mushroom Salad with Shaved Parmesan and Parsley-Garlic Vinaigrette

1 pound white mushrooms, thinly sliced
1 cup shaved good-quality Parmesan cheese
1 large shallot, finely chopped
2 large cloves garlic, finely chopped
2 tablespoons freshly chopped parsley leaves
1 1/2 tablespoons dijon mustard
4 tablespoons red wine vinegar
1/2 teaspoon sea or Kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons olive oil

Place the mushrooms in a medium serving bowl.
In a small mixing bowl, place chopped shallots, garlic, parsley, dijon mustard, red wine vinegar, salt and pepper; stir to combine. Whisk in olive oil in a slow, steady stream.
Add the vinaigrette to the mushrooms and toss gently. Add the shaved Parmesan and toss again. Allow to sit at least 10 minutes or until the mushrooms are wilted. Season with additional salt and pepper, if necessary.