Ingredients
4 bunches of rocket leaves
400 g fresh mushrooms
200 g parmesano reggiano cheese
2 tsp fried pine nuts
salt -pepper
Dressing
4 tbsp balsamic vinegar
1/2 cup olive oil
salt and freshly ground pepper
2 tbsp iced water
Method
Cut mushrooms into slices
Mi with rocket and pine nuts
In a bowl whisk vinegar ,olive oil,water,salt and pepper until emusified
Add dressing and toss salad
Sprinkle grated cheese over
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