Mushroom and Fennel Salad with Humboldt Fog Cheese

Name: Mushroom and Fennel Salad with Humboldt Fog Cheese
Ingredients: 1/4 cup (2 fl. oz./60 ml) sherry vinegar; 1/4 cup (2 fl. oz./60 ml) fresh lemon juice; 2 Tbs. wildflower honey; 1 1/4 cups (10 fl. oz./310ml) extra-virgin olive oil; Kosher salt; 2 Tbs. olive oil; 3/4 lb. (375 g) king trumpet mushrooms, thinly sliced lengthwise; Kosher salt and freshly ground pepper; 5 heads Little Gem lettuce; 1 fennel bulb, trimmed and shaved on a mandoline; 3 French breakfast radishes, thinly sliced lengthwise; 2 oz. (60 g) Humboldt Fog goat cheese, crumbled; 1/4 cup (1 oz./30 g) toasted sunflower seeds; 12 fresh mint leaves