Button mushrooms pan-fried in butter are tossed with rocket (arugula) and nuts, dressed with honey balsamic vinaigrette, and garnished with shaved cheese in this summery rocket and mushroom salad.
When the butter sizzles, add the mushrooms in a single layer. Cook over high heat until lightly browned, flipping them over midway through the cooking.
Sprinkle in a bit of salt and pepper and toss.
Scoop out, transfer to a plate and cool while you make the honey-balsamic dressing.
To make the dressing, stir together the olive oil, balsamic vinegar, honey and garlic with a pinch of salt and pepper.
To assemble the salad, in a mixing bowl, toss the rocket, mushrooms and onions with the honey balsamic dressing.
Transfer the tossed salad to a plate, sprinkle the nuts over it then add shaved cheese.