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.