Mushroom and Fennel Salad with Humboldt Fog Cheese

Ingredients

• 1/4 cup (2 fl. oz./60 ml) sherry vinegar
• 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
• 2 Tbs. wildflower honey
• 1 1/4 cups (10 fl. oz./310ml) extra-virgin olive oil
• Kosher salt
• 2 Tbs. olive oil
• 3/4 lb. (375 g) king trumpet mushrooms, thinly sliced lengthwise
• Kosher salt and freshly ground pepper
• 5 heads Little Gem lettuce
• 1 fennel bulb, trimmed and shaved on a mandoline
• 3 French breakfast radishes, thinly sliced lengthwise
• 2 oz. (60 g) Humboldt Fog goat cheese, crumbled
• 1/4 cup (1 oz./30 g) toasted sunflower seeds
• 12 fresh mint leaves

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