Mixed salad with pomegranate, crispy prosciutto and hazelnut

Mixed salad with pomegranate, crispy prosciutto and hazelnut

Serves 4 30 minutes
FiveStar: 
Average: 5 (2 votes)

INGREDIENTS

For the salad

  • 600 gr. mixed salad greens
  • 200 gr. green apple, cut into julienne
  • 100 gr. pomegranate seeds
  • 15 gr. crispy prosciutto 
  • 40 gr. hazelnuts, roasted and crushed into large pieces
  • 6 gr. tarragon leaves
  • 400 gr. pomegranate vinaigrette
  • salt

For the pomegranate vinaigrette

  • 5 gr. Dijon mustard
  • 200 gr. pomegranate juice
  • 20 gr. grenadine
  • 20 gr. white wine vinegar
  • 180 gr. sunflower oil
  • 180 gr. olive oil
  • salt

DIRECTIONS

For the salad

Mix the salad greens with the green apple, the hazelnuts, the pomegranate and estragon in a bowl. Add the vinaigrette, season with salt and combine well. Serve with the crispy prosciutto on top.

For the pomegranate vinaigrette

Gently simmer the pomegranate juice in a pot until reduced by half. Strain the concentrated juice through a fine sieve and allow to cool. In a blender, combine the mustard, concentrated pomegranate juice, grenadine and vinegar and gradually add the oil. Season with salt to taste.

For the salad

  • 600 gr. mixed salad greens
  • 200 gr. green apple, cut into julienne
  • 100 gr. pomegranate seeds
  • 15 gr. crispy prosciutto 
  • 40 gr. hazelnuts, roasted and crushed into large pieces
  • 6 gr. tarragon leaves
  • 400 gr. pomegranate vinaigrette
  • salt

For the pomegranate vinaigrette

  • 5 gr. Dijon mustard
  • 200 gr. pomegranate juice
  • 20 gr. grenadine
  • 20 gr. white wine vinegar
  • 180 gr. sunflower oil
  • 180 gr. olive oil
  • salt

For the salad

Mix the salad greens with the green apple, the hazelnuts, the pomegranate and estragon in a bowl. Add the vinaigrette, season with salt and combine well. Serve with the crispy prosciutto on top.

For the pomegranate vinaigrette

Gently simmer the pomegranate juice in a pot until reduced by half. Strain the concentrated juice through a fine sieve and allow to cool. In a blender, combine the mustard, concentrated pomegranate juice, grenadine and vinegar and gradually add the oil. Season with salt to taste.

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@Yiannis Lucacos

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