Zesty Winter Salad with Arugula, Horseradish, Beets, and Pork Tongue

Ingredients:

3–4 small boiled beets
1/2 liter of canned mushrooms
2 pork tongues
1/2 package of arugula
1 1/2 tablespoons grated horseradish

For the dressing:
1 1/2 tablespoons Dijon mustard,
1 tablespoon soy sauce
1 1/2 tablespoons apple or grape vinegar
3–4 tablespoons vegetable oil (equal parts olive and corn oil)
Salt and pepper to taste

Slice the boiled beets and pork tongues into thin strips. Add the drained mushrooms, grated horseradish, and arugula. In a separate bowl, whisk together the dressing ingredients, pour the dressing over the salad, and gently toss everything together. Season with salt and pepper to taste.