How to make
Wash the arugula, valerian salad and baby spinach, strain and pat dry gently with kitchen roll.
Slice the cheese into long thin stripes using a vegetable peeler, or the suitable shredder.
Cut the figs into quarters.
Clean the Portobello mushrooms with a damp cloth, remove the stems and slice finely.
If you don't feel like adding them raw, you can marinate the mushrooms briefly in vinegar, salt and olive oil.
Place all the ingredients into a salad bowl and add the cramberries.
Season this delicious salad with balsamic vinegar, extra virgin olive oil and salt to taste.
Enjoy your Green Salad with Aromatic Cheese, Figs and Mushrooms!
