Mushrooms on arugula salad

Ingredients for 2 servings:

• 1 bunch arugula
• 100 g tomato(s) (cocktail tomatoes)
• 1 tbsp Balsamic vinegar bianco
• Salt
• pepper
• 3 tbsp olive oil
• 400 g mushrooms, small
• ½ bunch parsley
• 2 garlic cloves
• 1 tbsp pine nuts
• 40 g Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Simple but very sophisticated

Sort, wash, and dry the arugula. Wash and halve the tomatoes. For the dressing, combine the balsamic vinegar with salt and pepper, then whisk in 2 tablespoons of olive oil. Clean and quarter the mushrooms. Wash the parsley, shake dry, and finely chop. Peel and finely chop the garlic. Heat the remaining oil in a pan and briefly toast the pine nuts (careful—they will brown very quickly). Remove the pine nuts from the pan and fry the mushrooms over high heat for about 3-4 minutes. Mix in the parsley and garlic, fry briefly, and season with pepper. Toss the arugula with the tomatoes and dressing and serve on the plates. Top with the mushrooms and scatter the pine nuts. Finally, coarsely grate the Parmesan cheese over the salad. Serve immediately.