Champignon Salat Mit Ei (German Mushroom & Egg Salad) - cooking recipe

Ingredients

1 small onion, finely chopped
1 hard-boiled egg, chopped
1/2 bunch fresh chives, snipped
2 tablespoons white wine vinegar (or to taste)
1 tablespoon German mustard or 1 tablespoon prepared brown mustard
salt
white pepper, to taste
1 pinch sugar
3 -4 tablespoons extra virgin olive oil
250 g white button mushrooms, sliced
50 g fresh rocket (arugula) or 50 g watercress
cooked bacon, crumbled, as a garnish (optional)

Preparation

Set out four serving plates.
Divide the rocket leaves into four bundles and place them on each plate.
Divide the sliced mushrooms into four portions and place each atop the rocket leaves, making a cross shape on each plate.
Sprinkle chopped egg over the mushrooms.
Whisk together (or use a blender) the dressing ingredients (vinegar, mustard, sugar, and oil) adding salt& pepper to taste.
Whisk in some of the snipped chives and the onions.
Drizzle over each salad right before serving.
Garnish with crumbled cooked bacon and remaining chives, if desired. Serve immediately.