Salad with Eggs and Mushroom Dressing

Ingredients (4 portions): 200g lettuce leaves, 1 parsley root, 1 beetroot, 4 eggs, 2 tablespoons white wine vinegar, iodized salt, 2 onions, 1 tablespoon corn oil, 100g champignons, 2 tablespoons vinegar, ground black pepper, 1 teaspoon mustard, 1 teaspoon maple syrup, 1 teaspoon wheat germ oil, 0.5 parsley bunch.

Directions: Sort out lettuce leaves, wash them and dry up with a paper towel. Peel the parsley root and beetroot, cut into thin strips. Bring to the boil salted water in a big saucepan, turn off the heat, and add the vinegar. Break eggs carefully into a big spoon or ladle, and put into boiling water one after another. Use two tablespoons to wrap the white around the yolk. Leave for some minutes to harden. Use a strainer to take them out. Peel the spring onion, wash it and cut into thin rings. Wash champignons, dry them up and dice. Heat the corn oil, fry the spring onion, add mushrooms, and stew for 5 minutes. Then add vinegar, season with salt and pepper. Take off from the heat. Stir thoroughly mustard, maple syrup and wheat germ oil, and add to mushrooms. Finely chop parsley. Put lettuce leaves and beetroot on the plates, put the mushrooms and sprinkle with parsley. Put the poached eggs next to them.