Briefly rinse the cress and the arugula and drain very well. Mix and distribute evenly on plates.
Clean the mushrooms dry and cut into slices. Immediately mix with the juice of one lemon. Rinse the cherry tomatoes and halve or quarter each according to size. Spread both evenly over the lettuce.
Toast the pine nuts in an empty frying pan without adding any fat.
Stir through both salt, olive oil, vinegar and pepper.
Immediately before serving, drizzle dressing over the lettuce. Sprinkle the pine nuts on top. Cut the cheese into shavings with a peeler. Serve the salad on the spot.