Roasted onion, girolle mushroom and white peach salad
Place the washed parsley, mustard and oil in a blender and blend to a fine puree. Season with salt and pepper and set aside.
Peel and cut the red onion in half, place in a baking tray and add the thyme and 2 tablespoons of olive oil. Season with salt and bake at 190C for 20 minutes.
Drain the cooking oil from the onions and sauté the washed girolle mushrooms for 2 minutes and set aside. Wash and slice the white peaches, roughly chop the smoked almonds and plate.