Salad of raw cepes with Parmesan and olive oil

Serves 4

Juice of one small lemon

3-4tbsp extra -virgin olive oil
6-8 firm and fresh medium-sized cepes, cleaned and very thinly sliced
Maldon sea salt and freshly ground white pepper
A few snipped chives
Several shavings from a handsome wedge of fine Parmesan

In a roomy bowl, mingle together the lemon juice and olive oil until loosely amalgamated.
Add the cepes and loosely toss together with the seasoning, chives and shavings of Parmesan cheese.
Spoon on to two plates.