Wash the mushrooms, dry them, cut them into plates.
Fry them in olive oil until light golden brown, literally for 20 seconds on each side.
Grate the lemon zest - about 1 tbsp. Squeeze out 1 tablespoon of lemon juice. Chop a clove of garlic.
Sprinkle the fried mushrooms with zest and garlic, pour lemon juice.
Arrange the plates with hard cheese. I do it with a vegetable peeler.
Cherry tomatoes cut into four parts.
Put the mushrooms and tomatoes in a salad bowl. Sprinkle with slices of parmesan cheese and pine nuts. Pour in 1 tablespoon of olive oil. Add ground black pepper and finely chopped green onions or other herbs.