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Arugula and tomato salad with fresh mushrooms

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Ingredients for 4 servings:

  • 1 bunch arugula
  • 7 cocktail tomatoes
  • 5 mushrooms
  • 100 g bacon, diced
  • 5 tbsp olive oil
  • 5 tbsp balsamic vinegar
  • 1 tsp honey
  • 1 tsp mustard
  • 1 tbsp Parmesan

Instructions

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

in balsamic vinaigrette

Don’t wash the mushrooms; halve or quarter them depending on their size. Heat olive oil in a pan, add the bacon, and fry until crispy. Add the mushrooms and fry, then drizzle with a little olive oil. In a small bowl, make a vinaigrette with the balsamic vinegar, olive oil, honey, and mustard. Wash the arugula and cut into bite-sized pieces, halve the tomatoes, toss everything together, and drizzle with the balsamic vinaigrette. Plate the salad and scatter the mushrooms and bacon over the salad. Sprinkle with fresh Parmesan cheese to finish. A perfect appetizer.

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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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