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.