Salad with arugula, fennel and Parmesan

INGREDIENTS

  • tomatoes – 5 PCs.
  • fennel – 1 bulb
  • black olives pitted – a handful
  • salad Arugula – 100 g
  • Parmesan cheese – 50 g

Refills

  • salt
  • coarse-grained mustard – 0.5 tsp.
  • olive oil – 3 tbsp
  • honey – 1 tsp
  • freshly ground black pepper
  • balsamic vinegar – 1 tbsp

STEP-BY-STEP RECIPE

Step 1

The fennel and thinly slice. Tomatoes wash and cut each in half. The arugula, wash, dry and mix in bowl with fennel, black olives and tomatoes.

Step 2

In a small container to combine olive oil, balsamic vinegar, mustard and honey. Season with salt and pepper.

Step 3

Grate the cheese on a small grater. Arrange the salad on plates, sprinkle with Parmesan cheese and pour dressing.

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