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Preparation
1.
Add the lemon juice, French mustard and soy sauce to the olive oil. Whisk thoroughly.
2.
Rinse the arugula with cold water and put it in a bowl. Cut the cherries in half. Peel the avocado, spoon out the flesh and cut into strips.
3.
Add the balls of provollette.
4.
Dress the salad. Stir gently.
Ingredients
150 g
Arugula
Cherry
Avocado
1 tbsp.
French mustard
1 tbsp.
Soy sauce
1 tbsp.
Olive oil
1 tsp.
Lemon juice
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