Arugula salad with mushrooms, apples and honey-mustard dressing

Ingredients for 3 servings:

• 125 g arugula
• 300 g mushrooms
• 3 m.-sized apples (e.g. Braeburn)
• 1 bunch of spring onions
• 1 handful of walnuts
• e.g. Parmesan, sliced
• 5 tbsp sunflower oil
• 5 tbsp lemon juice
• 2 tsp honey
• 1 tsp mustard
• some salt and pepper

Instructions

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

Summery fresh

First, wash the arugula and drain well in a sieve. Then prepare the dressing. In a salad bowl, vigorously mix the oil, lemon juice, mustard, and honey with a fork until the dressing is smooth and season with salt and pepper. Wash the apples, quarter them with the skin on, and thinly slice them. Immediately add the apple slices to the dressing and stir to prevent them from browning. Wash, trim, and slice the spring onions into rings, and add them to the bowl. Wash and trim the mushrooms, halve or quarter them depending on their size, and cut them into bite-sized slices. Add the mushrooms to the bowl as well. Lightly chop the walnuts—I just crush them in my hands—and add them to the salad. Cut the drained arugula into smaller pieces and add them to the bowl. Gently mix everything together. Grate a few pieces of Parmesan cheese onto the salad, if desired, and serve. The salad should be served freshly prepared. It still tastes good the next day, but the arugula will collapse and the mushrooms will turn brown, so it won’t look as appetizing anymore.