Arugula with Parmesan and honey mustard dressing

Ingredients for 4 servings:

• 150 g arugula
• some cocktail tomatoes
• 5 mushrooms
• 2 tsp mustard, medium hot
• 1 tsp liquid honey
• 50 ml olive oil
• 1 shot of balsamic vinegar, white
• Salt
• Black pepper, freshly ground
• 50 g Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Wash and trim the arugula, and spin it dry thoroughly. Trim and quarter the mushrooms, then sauté them in a little of the oil, seasoning with salt and pepper. Halve the cherry tomatoes depending on their size. For the dressing, put the mustard and honey in a bowl and whisk until creamy, then stir in the olive oil and balsamic vinegar until creamy. Season with pepper and add a little more salt if desired. Place the arugula in deep plates or salad bowls, arrange the tomatoes and mushrooms on top. Grate the Parmesan cheese over the top. I do this with a vegetable peeler. Finally, drizzle the dressing over the top with a spoon. If you like, you can add more ingredients like avocado, crispy bacon, or raw ham.