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.