Ingredients
-
1 small onion, finely chopped
-
1/2 bunch fresh chives, snipped
-
2 tablespoons white wine vinegar (or to taste)
-
salt
-
white pepper, to taste
-
1 pinch sugar
-
3 -4 tablespoons extra virgin olive oil
-
250 g white button mushrooms, sliced
-
50 g fresh rocket (arugula) or 50 g watercress
-
cooked bacon, crumbled, as a garnish
-
1 hard-boiled egg, chopped
-
1 tablespoon German mustard or 1 tablespoon prepared brown mustard
Instructions
- Set out four serving plates.
- Divide the rocket leaves into four bundles and place them on each plate.
- Divide the sliced mushrooms into four portions and place each atop the rocket leaves, making a cross shape on each plate.
- Sprinkle chopped egg over the mushrooms.
- Whisk together (or use a blender) the dressing ingredients (vinegar, mustard, sugar, and oil) adding salt& pepper to taste.
- Whisk in some of the snipped chives and the onions.
- Drizzle over each salad right before serving.
- Garnish with crumbled cooked bacon and remaining chives, if desired. Serve immediately.