A crunchy salad with a fruity note - a delicacy for warm summer days!
For the dressing:
Harvest Rainbow Mustard and split into two bowls.
Clean the mushrooms and cut into slices. Sauté in a pan and flavour with salt & pepper.
Cut the peach in half, remove the pit and cut into slices.
Divide the mushrooms and peach between the bowls.
For the dressing, mix together the balsamic vinegar, olive oil, mustard and honey and add a little salt and pepper to taste. Drizzle over the salad and enjoy!