Rocket salad with raspberry gorgonzola dressing

Ingredients for 4 servings:

• 500 g arugula
• 6 mushrooms
• 8 cocktail tomatoes
• 1 bell pepper(s)
• 1 small can of corn, drained
• 1 small onion(s), red
• 100 g lean ham cubes
• some oil for frying
• 1 orange(s)
• 1 handful of walnuts, chopped
• e.g. Parmesan cheese in a piece
• 200g Gorgonzola
• 4 tbsp raspberry vinegar
• 8 tbsp olive oil (even better: with lemon flavor)
• 2 tbsp Italian herbs (such as basil, thyme, sage), chopped
• 1 tsp, leveled mustard, hot
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

very tasty and healthy

Wash the arugula and spin dry. Clean the mushrooms, remove the stems and skins, and thinly slice the mushrooms. Wash and halve the tomatoes. Clean the bell pepper and slice into strips. Place everything in a bowl and add the corn. Finely slice the onion and add it to the salad. Fry the ham in a little oil until crispy, then let it cool. For the dressing, melt the Gorgonzola in a small pan or saucepan over low heat, add the raspberry vinegar, and stir until smooth. Add the olive oil and stir the sauce until smooth. Add the chopped herbs and season with mustard, salt, and pepper. Plate the salad. Cut the orange into segments and place the segments on the salad. Spoon over the dressing, scatter the ham cubes and walnuts, and finally, generously grate Parmesan cheese. Serve all of this with bread.