Refreshing arugula and turnip salad

Ingredients for 4 servings:

• 1 pack of arugula, approx. 125 g
• 3 turnips
• 1 apple, red
• 1 handful of blueberries
• 1 handful of walnuts
• 80 ml olive oil
• 30 ml balsamic vinegar, lighter
• 1 tbsp Dijon mustard
• 1 tbsp honey, liquid
• ½ tsp salt

Instructions

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

Wash the arugula and fruit thoroughly. Briefly toast the walnuts if desired. I usually skip this step. Remove the bitter stem ends from the arugula. Finely julienne the peeled turnips and the apple (preferably with the skin on) or roughly slice them with a suitable grater and place them in a salad bowl. For the dressing, combine the olive oil, balsamic vinegar, mustard, honey, and salt in a clean jam jar and seal tightly. Shake vigorously until an emulsion forms. If desired, add more mustard, honey, and salt to taste. Pour the dressing over the salad and toss to combine. Distribute the blueberries and walnuts over the salad. Serve with hearty whole-grain bread with blue cheese and a glass of white wine. You have a light, tasty summer dish! It’s also delicious, but milder in flavor, with lamb’s lettuce instead of arugula. Grapes are also good instead of blueberries.