Pomegranate and Goat Cheese Salad
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INGREDIENTS
- 1 package (100g) wild rocket leaves (Wild Rocket Salad)
- 2 cups spinach leaves
- 1/2 cup pomegranate seeds
- 5-6 dried figs
- 1/2 cup salted and toasted hazelnuts
- 5-6 pecan nuts
- 1/3 cup dried cranberries
- 1 package (100 g) goat cheese
- 1/4 cup olive oil
- 4 tablespoons pomegranate syrup (Pomegranate Syrup)
- 1 teaspoon salt
METHOD
- Halve the hazelnuts. If you prefer unsalted nuts, use plain hazelnuts and toast them for 3-4 minutes in a non-stick pan. Let them cool.
- In a nice salad bowl, combine the wild rocket leaves, spinach, pomegranate seeds, figs cut into pieces, hazelnuts, pecans, dried cranberries, and goat cheese cut into pieces.
- In a jar with a tight-fitting lid, combine the olive oil, pomegranate syrup, and salt. Shake well and drizzle the dressing over the salad.
