Summary

Ingredients

• 100 g rocket
• 1 lettuce, e.g. endive, torn into pieces
• 200 g cherry tomato (s)
• 200 g olives, mixed
• 100 g Parma ham
• 2 tomato (s) (vine tomatoes), 4 slices each
• 200 g mozzarella, 8 slices
• 8 basil leaves
• 6 tablespoon olive oil
• 3 tablespoon balsamic vinegar, dark
• 3 tablespoon maple syrup
• 100 g herbs - croutons or arlic -
• 200 g mushrooms, larer version
• 100 g mozzarella, diced into small pieces
• 100 g cheese (Emmentaler), rated
• 0.5 teaspoon ½ marjoram
• 0.5 teaspoon ½ thyme
• 0.5 teaspoon ½ salt
• Pepper White
• 4 tablespoon olive oil

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Instructions

1. Wash and clean rocket and green salad, e.g. endive, and distribute on 4 large plates, as well as cherry tomatoes, olives and ham.
2. Decorate the cut tomatoes on the vine alternately with 1 mozzarella slice and 1 basil leaf in the center of the plate.
3. Shake a vinaigrette out of the oil, aceto + maple syrup and set it aside.
4. Spread the croutons around the salad
5. Break the stem out of the mushrooms. Mix the cheese and the spices, fill the mushrooms and stew in hot oil in a large pan for about 5 minutes with the lid closed, distribute immediately on the salad plates, distribute the vinaigrette and serve the whole thing immediately.