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Salad with pomegranate and extra virgin olive oil
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Salad with pomegranate, spinach leaves and walnut recipe

Preparation: 

For the Dressing:

  1. In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper.
  2. While whisking, slowly add the Extra Virgin Olive Oil from Spain until the vinaigrette is emulsified.

For the Salad:

  1. Cut the pomegranate in half and remove the seeds.
  2. In a bowl, mix together mixed greens, pomegranate seeds and candied pecans.

Salad with pomegranate, spinach leaves and walnut recipe

 

 

30 min
Medium
(Ninguna valoración todavía)

Ingredients

Dressing:

  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced fresh garlic
  • 3 tablespoons champagne vinegar
  • Salt and freshly ground black pepper
  • ½ tbsp Extra Virgin Olive Oil from Spain

Salad:

  • Pomegranate Seeds
  • Candied Pecans.
Nº de raciones: 4

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