Fresh mushrooms (they must be of course the freshest) wipe with a damp cloth and cut into thin slices.
Prepare a salad dressing from olive oil, balsamic vinegar, salt, freshly ground pepper and crushed garlic clove.
Mix the mushrooms with the dressing. Here already to taste. If you like the taste of raw mushrooms, the salad can be prepared immediately. If you like marinated mushrooms, let them stand for 15-20 minutes. For then in the salad with arugula, they will no longer be able to marinate well. I prefer the first option.
Wash and dry the arugula.
That's all. Mix arugula with mushrooms, sprinkle with nuts. Salad is ready. In my original version, there was also a fine Belgian cheese with a truffle flavor and truffle oil. But these products are not always in the refrigerator. Or rather, they are rare overseas visitors. We'll cook without them. And so very tasty!