Clean the mushrooms and cut into quarters. Heat some olive oil in a pan and fry the mushrooms. Season with salt and pepper. Then let the mushrooms cool down.
Wash and pluck the lamb`s lettuce and place in a bowl. Cut the mozzarella ball into small cubes and add to the salad. Roast the pine nuts briefly in a pan without oil, then add to the salad, as well as the cooled mushrooms.
Finally add the crema and balsamic vinegar (amount as desired) and stir the salad vigorously.
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