- mint leaves
- 1 orange
- marinated silver onions OLE!
- olive oil
- 1 teaspoon of balsamic vinegar
- 2 teaspoons of honey
- 2 teaspoons of squeezed orange juice
- a pinch of coarse sea salt
Combine the ingredients for the sauce. Put it in the fridge.
Put the arugula, mint leaves, pieces of gorgonzola, roasted nuts and pickled onions on the plate.
Before serving, pour the sauce over the salad.