halved mushrooms and the halved and seeded dates alternately on a skewer. Sauté in olive oil on both sides, season and cook until done.
Sauté the diced pointed peppers in salt, olive oil, garlic and pepper as well and add the remaining chopped mushrooms with a little butter.
Sauté the diced shallots in butter, extinguish with red wine and reduce with honey.
Clean the arugula, rinse it, put it in a hand mixer form, crush it with pepper, olive oil, salt, juice of one lemon and balsamic vinegar and nap it over the skewer.
from Languedoc, France.
Our tip: Use high quality red wine for an extra fine taste!
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