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Mushroom – arugula – salad

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Ingredients for 4 servings:

  • 500 g fresh mushrooms (preferably brown)
  • 200 g sheep’s cheese
  • 75 g arugula
  • 60 g pine nuts
  • Extra virgin olive oil
  • Balsamic vinegar, white
  • Salt
  • Pepper from the mill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Mediterranean, fresh, delicious, everyone can

Clean the mushrooms and slice them thinly. Clean and wash the arugula, remove the stems (make bunches and trim the ends), and cut them into roughly 2 cm pieces. Cut the feta cheese into fairly large cubes. Mix these ingredients in a salad bowl with olive oil and balsamic vinegar, and season well with salt and pepper. Gently toast the pine nuts in a small pan with a teaspoon of olive oil until they turn coffee brown (stirring well, as this happens very quickly). Add the nuts to the salad and serve. The salad is best enjoyed fresh. It still tastes good the next day, but it won’t look as nice because the mushrooms will darken.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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