Warm Mushroom Salad with Crispy Polenta

INGREDIENTS

• 1 teaspoon lemon juice
• 2 teaspoons olive oil
• 1 dollop creme fraiche, for garnish
• 1 tablespoon butter
• Salt and pepper, to taste
• 2 cups loosely packed arugula
• 1 cup milk
• 2 sprigs thyme
• 1/2 cup polenta
• 1 clove garlic, chopped
• 1 bay leaf
• 1/4 cup grated parmesan cheese
• 1/2 pound wild mushrooms, roughy chopped
• 1/2 cup grated parmesan cheese
• 1 cup vegetable broth
• 1 teaspoon dijon mustard