Wash and spin dry the dandelion, sorrel and rocket. Mix together the raspberry vinegar, salt, pepper, mustard and honey. Then stir in the oil.
Clean the mushrooms and cut them into bite-sized pieces. Fry the veal strips all over in the oil then season with salt and pepper. Fry the mushrooms in a little butter then season to taste.
Mix the dressing through the salad and arrange onto plates. Then add the veal strips and the fried mushrooms. Decorate with the edible flowers as desired and sprinkle over the Parmesan. Serve immediately.
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