Summary

Ingredients

• 500 g rocket
• 8 cherry tomato (s)
• 200 g mushrooms
• 3 tablespoon pine nuts
• 3 tablespoon balsamic vinegar, white
• 3 tablespoon olive oil
• salt
• Parmesan, grated

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Instructions

1. Wash the rocket and remove the stalks. Wash and quarter the tomatoes. Clean the mushrooms and cut them into slices. Briefly toast the pine nuts in a hot pan without oil.
2. Mix vinegar and olive oil and season with salt and pepper.
3. Arrange the rocket on two plates, place the mushrooms and tomatoes on top. Grate the parmesan cheese on top and sprinkle with the pine nuts. Drizzle with the dressing.