Roast the pine nuts in a pan without fat. Peel the onion, cut in half and cut into strips.
Briefly fry the prawns in a pan with a little rapeseed oil, add the onion and fry briefly. Season with a little sea salt, lemon juice, pink berries and pepper from the mill.
For the design: Put lime oil, raspberry balsalmico, mustard, parsley, lemon juice and mustard in a bowl and stir well. Wash the salad, wash the tomatoes and cut in half. Arrange the salad on plates. Spread the pomegranate and pine nuts over them Garnish the prawns and finally pour the dressing generously over them.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.