- Assorted lettuce
- Caramelized Onion
- Cherry tomatoes
- Goat cheese
- Vinegar of Modena reduced
- Wash, peel and cut the lettuce, onion and orange (in strips or segments).
- Wash and cut the cherry tomatoes (by half), grapes (by half) and apple (diced small).
- Peel the pomegranate, reserve the seeds.
- Caramelize the onions in the pan with a little oil, salt and sugar.
- Fry the walnuts in the pan with a little oil until lightly browned.
- Cut a large piece of goat cheese and sauté in the pan with a little oil and salt, until lightly browned.
- Make the vinaigrette by mixing the reduced balsamic vinegar with oil and some salt.
- In a bowl, prepare the salad: lettuce first, followed by the other ingredients, tomatoes and fruit, leaving a space in between.
- In the center, put the goat cheese with caramelized onions and nuts on top.
- Sprinkle the pomegranate seeds throughout the salad, especially over the cheese.
- Add the vinaigrette and unmixed, but well distributed.
- Refrigerate until ready to consume.
How to use it:
It is eaten as an appetizer for the main course or accompaniment.
More recipes information about pomegranate properties in the listing above
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This material is for informational purposes only. In case of doubt, consult the doctor.