Mushroom Salad with Balsamic Vinegar

Clean four fresh medium size porcini mushrooms and slice. Wash and slice thinly one stalk of celery, one yellow pepper, and 3 baby carrots; put the vegetables into a bowl and add some flakes of Parmesan cheese, two or three leaves of chopped fresh basil and a finely chopped clove of garlic. Add a good spoonful of Cavedoni Traditional Balsamic Vinegar of Modena and stir. Then add extra-virgin olive oil, salt and pepper.