Arugula salad with mustard and honey vinaigrette

Ingredients for 10 servings:

• 2 bunches of arugula
• 1 can of corn
• 2 onions
• some pumpkin seeds and sunflower seeds, roasted
• 300 g feta cheese
• 250 g tomatoes, small
• 1 half cucumber(s)
• some herb salt with Italian spices
• 2 tbsp mustard, medium hot
• 2 dashes lemon juice
• 1 tsp hazelnut oil or other intensive oil
• 1 tbsp rapeseed oil or sunflower oil
• 2 tbsp honey, liquid

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

hearty salad for that special barbecue evening

Cut all the larger ingredients and the feta into small pieces, and cut the arugula leaves in half or two. Add the seeds (you can certainly use nuts too) and season to taste. For the vinaigrette, combine the mustard, lemon juice, and oil in a small bowl. If the honey is still too solid, you can quickly melt it in the microwave. Now you can add the honey to adjust the sweetness, and the vinaigrette is ready.