Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g mushrooms, fresh (preferably brown)
- 200 g sheep cheese
- 75 g rocket
- 60 g pine nuts
- Extra virgin olive oil
- Balsamic vinegar, white
- salt
- pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut into thin slices. Clean and wash the rocket, remove the stems (make a bouquet and cut off the ends) and cut into pieces about 2 cm in size. Cut the sheep`s cheese into not too large cubes.
- Mix these ingredients in a salad bowl with olive oil and balsamic vinegar, season well with salt and pepper.
- Carefully roast the pine nuts with a teaspoon of olive oil in a small pan until they are coffee-brown (always stir well because it is very quick).
- Then add the seeds to the salad and serve.
- The salad is best enjoyed fresh. It still tastes good the next day, but then doesn`t look so nice because the mushrooms get darker.
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