Summary

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

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Instructions

1. 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.
2. Mix these ingredients in a salad bowl with olive oil and balsamic vinegar, season well with salt and pepper.
3. 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).
4. Then add the seeds to the salad and serve.
5. 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.