Arugula Salad with Morels

Ingredients

• 200 g arugula (2 bunches)
• 1 bunch spring onions
• 500 g morels
• 2 tbsp germ oil
• Salt
• Pepper (freshly ground)
• 300 g rye mixed bread (4 slices)
• 100 g finely grated Gouda cheese
• 1 tbsp pumpkin seed oil
• 3 tbsp sunflower oil
• 2 tbsp white wine vinegar
• 1 tbsp sherry vinegar
• 0.5 tsp mustard
• a pinch sugar

Instructions

1. 1.

   Wash and trim the spring onions, then slice into thin rings. Wash, trim, rinse, dry, and tear the arugula into bite‑size pieces.

2. 2.

   Clean the morels and chop if necessary. Heat oil in a pan and quickly sauté the morels, seasoning with salt and pepper.

3. 3.

   Place the bread slices on a baking tray, sprinkle with cheese, and bake in a preheated oven at 250 °C for about 5 minutes. While still hot, cut the toasted bread into cubes.

4. 4.

   Whisk vinegar, mustard, salt, pepper, and sugar; beat the oils with a whisk until emulsified, then taste and adjust. For serving, combine all salad ingredients with the dressing and arrange decoratively on plates.