Arugula and pomegranate salad with pecorino

Ingredients for 2 servings:

• 80 g arugula
• 1 pomegranate
• Balsamic vinegar (date balm)
• Balsamic vinegar
• olive oil
• Pecorino
• Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Quick to make, fresh aromatic salad, nice as a starter in a light menu

Wash the arugula and remove the stems, then spin dry. Cut the top off the pomegranate and score the skin along the chambers. Break the fruit into pieces and remove the seeds. Cut the pecorino into strips using a vegetable peeler. Mix the salt and pepper with the balsamic vinegar and date balsamic vinegar. Add the olive oil and whisk the marinade until creamy. Combine the arugula and pomegranate seeds, then toss with the marinade. Arrange on plates and toss with the pecorino.