Summary

Ingredients

For the salad:

• 125 g rocket
• 300 g mushrooms
• 3 apples (e.g. Braeburn)
• 1 bunch spring onion (s)
• 1 handful walnut kernels
• Parmesan, grated

For the dressing:

• 5 tablespoon sunflower oil
• 5 tablespoon lemon juice
• 2 teaspoons honey
• 1 teaspoon mustard
• some salt and pepper

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Instructions

1. First wash the rocket and drain well in the colander.
2. Then prepare the dressing. In the salad bowl, stir the oil, lemon juice, mustard and honey vigorously with a fork to make dressing and season with salt and pepper.
3. Wash the apples, quarter them with the skin and cut the quarters into thin slices. Immediately add the apple slices to the dressing and stir to prevent them from turning brown. Wash and clean the spring onions, cut into rings and place in the bowl. Wash and clean the mushrooms, halve or quarter depending on the size and cut into bite-sized slices. Add the mushrooms to the bowl as well. Chop up the walnuts - I just crush them in my hands - and add to the salad. Cut the drained rocket into smaller pieces and add to the bowl. Mix everything together gently. Slice a few more pieces of parmesan on top of the salad to taste and serve.
4. The salad should be served freshly prepared. It still tastes good the next day, but the rocket collapses and the mushrooms turn brown so that it no longer looks so appetizing.