INGREDIENTS
HIGHLIGHTS
arugula 100g
cherry tomatoes 12p.
2 slices melon
mushrooms 4 pcs.
peeled shrimp 12 pcs.
Parmesan cheese 1 tbsp. l.
Extra Virgin Olive Oil 130 ml
lemon juice 3 tbsp. l.
Dijon mustard 1 ½ hours. l.
1 clove garlic
vinegar 1 hour. L.
honey liquid 1 hour. L.
5 g salt
Pepper 5 g
COOKING METHOD
Melon cut into cubes. Mushrooms Wash, peel, remove the stem and cut into thin plates.
Olive oil combine with lemon juice, mustard, vinegar and honey, salt and pepper and stir. Finely chop the garlic and add to the gas station.
Peeled shrimp fry quickly in a pan with a little olive oil.
Share on plate arugula, tomatoes, mushrooms, melon and stir. On top place the hot shrimp, sprinkle with Parmesan cheese and pour sauce. Bon Appetit!
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