Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 150 g rocket
- some cocktail tomatoes
- 5 mushrooms
- 2 teaspoons mustard, medium hot
- 1 teaspoon honey, liquid
- 50 ml olive oil
- 1 dash balsamic vinegar, white
- salt
- Black pepper from the mill
- 50 g parmesan cheese
Print Recipe
Pin Recipe Instructions
- Wash, clean and spin dry the rocket. Clean, quarter and fry the mushrooms in some of the oil and season with a little salt and pepper. Halve the cocktail tomatoes depending on their size.
- For the dressing, put the mustard and honey in a bowl and stir until creamy, then stir in the olive oil and balsamic vinegar until a creamy dressing is formed. Season with pepper, add a little salt if necessary.
- Put the rocket in deep plates or serving bowls for salad, top with the tomatoes and mushrooms. Slice the parmesan on top. I do this with the peeler.
- Finally, drizzle the dressing over it with a spoon.
- If you like, you can also add more ingredients such as avocado or crispy bacon or raw ham.
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