Green salad should be washed, dried and large pick.
Prepare dressing: mix olive oil, vinegar (can be red or white wine), soy sauce, pepper.
Cut into slices mushrooms, chop finely garlic and parsley, cut into shavings Parmesan.
Season the salad and let it brew.
While the salad is infused, fry the mushrooms in olive oil, add butter, finely chopped garlic and parsley, salt.
On a plate place a layer of lettuce, top with warm mushrooms and continue to alternate layers of lettuce and mushrooms. Layers-thin, according to the specified number. On top of the salad sprinkle with cheese chips and decorate with a sprig of dill.