Wash the rocket thoroughly and dry it well. Clean the mushrooms and cut them into bite-sized pieces.
Heat some of the olive oil in a frying pan. Fry the mushrooms over a high heat until they take on colour and most of their water has evaporated.
Roughly chop the walnuts and add them to the mushrooms briefly. Toast them for just a moment, until fragrant.
Deglaze everything with the balsamic vinegar and take the pan off the heat straight away. That keeps the flavour fresh and stops the rocket wilting too much later.
Put the rocket into a large bowl and fold in the warm mushroom and walnut mixture. Toss everything with the remaining olive oil.
Arrange the salad straight away and serve it while still slightly warm.
Good to know
A salad like this feels like little effort and lots of flavour. Warm, savoury and still light. Just right when you want something fresh.
Swaps
Walnuts → pecans (just as nutty, also provide unsaturated fatty acids). Mushrooms → king oyster mushrooms (a little more bite, with nutrients similar to other mushrooms). Balsamic vinegar → lemon juice (fresher taste, provides vitamin C). Rocket → lamb's lettuce (milder, also contains folate and fibre).
Allergens
Contains tree nuts (walnuts). For children, chop the nuts finely depending on their age; in pregnancy, make sure the mushrooms are well cooked and the rocket is washed thoroughly.
