In a bowl combine the Balsamic Vinegar, Honey and Olive oil. Put the small mushrooms into the vinegar and oil mixture to marinade. Slice the bigger mushrooms into slices, drizzle with olive oil and grill in a griddle pan until they have nice griddle marks on both sides.
Put them aside to cool down. Ad the Baby Salad Mix and marinated mushrooms and toss to coat. Arrange the mushroom an leaf mixture neatly on a plate. Scatter the griddled mushrooms and the Grana Padano shavings neatly in-between the marinated mushrooms.
Garnish with micro herbs and a few drops of truffle oil