John Myers
Ingredients for 4 servings:
- 100 g arugula
- 1 lettuce, e.g. endive, torn
- 200 g cherry tomatoes
- 200 g olives, mixed
- 100 g Parma ham
- 2 tomatoes (vine tomatoes), 4 slices each
- 200 g mozzarella, 8 slices
- 8 basil leaves
- 6 tbsp olive oil
- 3 tbsp Aceto balsamico, dark
- 3 tbsp maple syrup
- 100 g herbs – croutons or garlic
- 200 g mushrooms, larger version
- 100 g mozzarella, diced
- 100 g cheese (Emmental), grated
- ½ tsp marjoram
- ½ tsp thyme
- ½ tsp salt
- Pepper, white
- 4 tbsp olive oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
summery main course, spiced up with cheese-filled mushrooms
Wash and trim the arugula and green salad leaves, such as endive, and arrange them on 4 large plates, along with the cherry tomatoes, olives, and ham. Garnish the sliced tomatoes with a slice of mozzarella and a basil leaf in the center of the plate, alternating them. Whisk together a vinaigrette of oil, vinegar, and maple syrup and set it aside. Arrange the croutons around the salad. Break the stems out of the mushrooms. Mix the cheese and seasonings, stuff the mushrooms, and simmer in hot oil in a large pan with the lid closed for about 5 minutes. Immediately divide the salad between the salad plates, drizzle with the vinaigrette, and serve immediately.
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