Prepare the vegetables for the salad. Wash and clean them.
Prepare a salad dressing from olive oil, lemon juice, grainy mustard and a pinch of sugar. Chop the chili pepper (to taste) and add it to the dressing. Mix it.
Wash the lettuce and arugula leaves, dry them and put them on a large, beautiful plate. Tear the lettuce leaves into pieces.
Cut the vegetables into convenient pieces, but do not pass them through the meat grinder too much. Grate fresh mushrooms and cut into thin slices. Blanch the asparagus for 1-2 minutes and cool in cold water.
Place the slices on a plate on top of the greens and pour the dressing over them.
Serve immediately on the table!
When serving, sprinkle with coarse sea salt, pomegranate seeds and sprinkle with balsamic.