Green Herb Salad With Black Trumpet Mushrooms

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2 tablespoons + 1 teaspoon extra virgin olive oil

2 teaspoons sherry vinegar

1 teaspoon coarse sea salt or kosher salt

1/2 teaspoon freshly ground black pepper

1 small butter head lettuce, torn into bite-size pieces, about 4 cups

1/4 cup tender parsley leaves

1/4 cup baby arugula

2 tablespoons tarragon leaves

1/4 cup chervil leaves

1 tablespoon minced shallots

2 ounces black trumpet mushrooms

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