Wash and peel the mushrooms and potatoes. Wash the greens and wet them with a napkin.
Cut the potatoes into slices and fry in olive oil with a sprig of rosemary. Add salt and pepper to taste. To make the potatoes more crispy, fill them with cold water for 30-60 minutes, so that the starch goes into the water. The older the potatoes, the less you need to soak.
Mushrooms cut into slices and fry. Season with balsamic vinegar in a separate bowl.
Place the arugula on a platter, top with the fried potatoes and mushrooms. Season with pesto sauce.