Summary

Ingredients

• 1 bunch rocket
• 100 g tomato (s) (cocktail tomatoes)
• 1 tablespoon balsamic vinegar
• salt
• pepper
• 3 tablespoon olive oil
• 400 g mushrooms, small
• 0.5 ½ bunch parsley
• 2 cloves garlic)
• 1 tablespoon pine nuts
• 40 g parmesan cheese

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Instructions

1. Sort, wash and dry the rocket. Wash and halve the tomatoes. For the dressing, mix the balsamic vinegar with salt and pepper, fold in 2 tablespoons of olive oil. Clean and quarter the mushrooms. Wash the parsley, shake dry and finely chop. Peel the garlic and chop in to fine slithers.
2. Heat the remaining oil in a pan and briefly toast the pine nuts (be careful - they suddenly turn brown very quickly). Take the pine nuts out of the pan and fry the mushrooms over a high heat for about 3-4 minutes. Mix in the parsley and garlic, fry briefly and season with pepper.
3. Mix the rocket with tomatoes and dressing and arrange on the plates. Top with the mushrooms and sprinkle the pine nuts over the top. Finally, roughly slice the parmesan over the salad. Serve immediately.