Arugula – Salad de luxe

Ingredients for 4 servings:

• 1 point arugula
• 100 g mushrooms
• 3 tomatoes
• some tomatoes (cocktail tomatoes)
• 1 onion(s)
• Parmesan, in a piece
• olive oil
• Balsamic vinegar
• wine, white
• 1 clove(s) garlic
• salt and pepper
• Sugar

Instructions

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

Wash the arugula and arrange on 4 plates. Wash the tomatoes, dice them (halve cocktail tomatoes), and arrange them on a plate (it’s best to place a circle around the arugula on the edge of the plate; it looks very nice). Quarter the mushrooms and slice the onions. Heat olive oil in a pan, fry the onions and mushrooms until hot, but only briefly, then deglaze with white wine if desired (water works too, but doesn’t taste as good). Cover and let the mushrooms simmer. This will keep them nice and moist and prevent them from shriveling up. Prepare the sauce in the pan (remove the pan from the heat). Add the finely chopped garlic clove, balsamic vinegar, salt, pepper, and a pinch of sugar. Divide the warm sauce and mushrooms among the plates, then grate the fresh Parmesan cheese over the top in large pieces (or scrape it with a knife). I only use 5-6 pieces, but I use large ones; it tastes better than lots of small crumbs. The information is sufficient for a nice starter for 4 people or, with baguette or ciabatta, for 2 people as a main course.