Ingredients::
- fresh champignons Veres - 200 g
- arugula - 100 g
- olive oil - 4 tbsp.
- white wine vinegar - 1 tbsp.
- mustard with seeds - 1 tbsp.
- honey - 1 tsp.
- parmesan - 20 g
- garlic - 1 clove
- salt
- black pepper
- dried thyme - a pinch
Cooking:
1
Grate the mushrooms and cut them into thick slices. Chop the garlic. In a skillet heat 1 tbsp. olive oil and fry the mushrooms over high heat until golden brown. Add garlic and thyme, cook for a few more minutes. Remove from heat and add salt.
2
Wash and dry the arugula. Lay out on a plate, spread mushrooms on top. To fill, mix 3 tbsp. olive oil, vinegar, mustard, honey and a pinch of salt. Pour salad dressing, coarsely grated Parmesan cheese. Pepper the salad and serve immediately.
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