Summary

Ingredients

• 100 g rocket
• 1 head Lollo Rosso
• 200 g cocktail tomatoes
• 250 g mushrooms, fresh, quartered
• 50 g pine nuts
• 100 g parmesan cheese
• 8 tablespoon olive oil, extra virgin
• 3 tablespoon lemon juice, freshly squeezed
• 1 tablespoon honey
• sea-salt
• Pepper, black, freshly ground

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Instructions

1. Wash the rocket and lollo rosso and then spin dry. Cut some large leaves in half. Spread the lettuce evenly on the salad plates. Then halve the cocktail tomatoes and add to the salad.
2. First heat a pan without oil and briefly toast the pine nuts over medium to high heat, then add them to the salad. Then heat 2 tablespoons of oil in the pan and fry the quartered mushrooms in it; Season the mushrooms lightly with sea salt and pepper. Add the hot mushrooms to the salad.
3. For the dressing, mix the remaining olive oil with the lemon juice and honey, as well as sea salt and pepper as desired. The sweet dressing forms the ideal contrast to the more bitter types of salad.
4. Serve the finished salad and, depending on the guest`s wishes, grate fresh Parmesan over it.