Orange & Mushroom salad

Ingredients
2 oranges
1 oz butter
8 oz mushrooms
Salt & pepper
1 tbsp balsamic vinegar
1 tbsp olive oil
Cubed white bread (from one slice)
Fresh chopped flat leaf parsley plus a few sprigs for garnish

Instuctions
Peel the orange and break into segments, remove pith and reserve any juice.
Fry them in the butter for one minute. Remove with a slotted spoon and reserve.
Clean the mushrooms and add to the pan, sauté until nearly done. Now add the vinegar and any reserved juice. Cook until the liquid has slightly reduced.
Meanwhile fry the cubed bread in the oil until golden brown.
Serve the orange segments on two plates then spoon the mushrooms and juices over. Sprinkle with the cubed bread, the parsley and add a sprig ontop.