Prepare the vegetables for the salad. Wash and clean them.
Prepare a salad dressing with olive oil, lemon juice, grain mustard and a pinch of sugar. Chop the chili pepper (to taste) and add it to the dressing. Stir.
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 mince them too much. RUB the fresh mushrooms and cut them into thin slices. Blanch the asparagus for 1-2 minutes and cool in cold water.
Put 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.