How to cook
Wash the escarole and baby spinach under running water. Strain well and mix in a bowl or directly in the salad bowl along with the chives, torn into small stalks.
Cut the cherry tomatoes and arrange them around the green salad. Arrange the fish on top, preferably in thin slices and sprinkle with the walnuts.
Heat the olive oil over high heat and fry the mushrooms for 2-3 minutes, then reduce the heat to medium and add the pinch of salt and the chopped garlic. The mushrooms can also be sliced, if they are larger.
Stew, by stirring occasionally, for another 8-10 minutes and strain from the fat.
Place the warm mushrooms in the center of the salad and serve it with a vinaigrette prepared from the olive oil mixed with balsamic vinegar and salt.
Enjoy your meal!