Arugula salad with fried mushrooms and fresh Parmesan

Ingredients for 4 servings:

• 100 g arugula
• 1 head of Lollo Rosso
• 200 g cocktail tomatoes
• 250 g mushrooms, fresh, quartered
• 50 g pine nuts
• 100 g Parmesan
• 8 tbsp extra virgin olive oil
• 3 tbsp lemon juice, freshly squeezed
• 1 tbsp honey
• Sea salt
• Black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the arugula and lollo rosso and then spin dry. Halve a few large leaves. Distribute the lettuce evenly among salad plates. Halve the cherry tomatoes and add them to the salad. Heat a pan without oil and briefly toast the pine nuts over medium-high heat, then add them to the salad. Heat 2 tablespoons of oil in the pan and sear the quartered mushrooms, seasoning lightly with sea salt and pepper. Add the hot mushrooms to the salad. For the dressing, mix the remaining olive oil with the lemon juice and honey, along with sea salt and pepper to taste. The sweet dressing provides the perfect contrast to the more tart salads. Serve the finished salad and, if desired, grate fresh Parmesan cheese over the top.