• 100 g arugula
  • 2 oranges
  • 1 pink grapfruit
  • pomegranate seeds
  • 60 g of harder sheep's or goat's cheese
  • 60 g of roasted hazelnuts

For the sauce:

  • 2 tablespoons of hazelnut oil
  • 1 tablespoon of lemon juice
  • salt and freshly ground black pepper
  • 1 teaspoon of honey

Arugula and citrus salad with pomegranate and hazelnuts

  1.  Rinse and dry arugula
  2. Peel the citrus and slice as you like, keeping the juice  separately - they will be useful for the sauce.
  3. Peel the pomegranate, separate the pits.
  4. Cut the cheese into thin slices.
  5. Mix the sauce ingredients by adding all the orange juice, pomegranate juice and a little grapefruit juice. We can also add honey for flavor.
  6. Put aragula on plates.
  7. Arrange the fruit particles on the aragula alternately, creating a colorful composition.
  8. Put small and thin slices of cheese between the citrus pieces.
  9. Sprinkle with pomegranate seeds - about 2 tablespoons of seeds for each serving.
  10. Pour the sauce over the salad.
  11. Sprinkle with roasted hazelnuts, whole or in thick pieces, on top.

 

More details, practical tips and more photos can be found on the blog Z widokiem na stół.
Copyrighted photos before copying - ask.

Author of the recipe and photo: Zuzanna Mann
Blog:  z widokiem na stół

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