Fruity winter salad

Ingredients for 2 servings:

• ½ head of radicchio
• 2 heads of chicory
• 250 g mixed leaf salad (frisee, lamb’s lettuce, iceberg lettuce)
• 1 handful of walnuts
• 2 oranges
• 1 pomegranate
• 1 handful of cranberries, dried
• 100 g goat cheese (mild hard cheese)
• 1 lime(s)
• 3 tbsp honey
• 1 tsp fig mustard
• 1 tbsp mustard, medium hot
• ½ tsp, smothered cinnamon
• e.g. chili powder
• e.g. salt and pepper
• 7 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sweet and spicy, crispy and fruity light main course

Clean the lettuce, tear into bite-sized pieces, and arrange on two plates. Carefully crush the walnuts in your hand until slightly smaller and fry in a pan over medium heat for about 5 minutes. Then let them cool. Roll the pomegranate whole, quarter it, and use a wooden spoon to pat the seeds into a bowl, reserving the juice. Fillet the oranges, roughly chop the cranberries, and shave the goat cheese into shavings using a cheese slicer or vegetable peeler. Add everything to the pomegranate seeds in a bowl and mix gently. Then arrange the fruit and cheese mixture on top of the salad and sprinkle with the walnuts. For the dressing, roll the lime on the table and squeeze it dry. Add the reserved pomegranate juice, honey, mustard, cinnamon, and chili to a blender or blend with an immersion blender. Slowly add the oil until the dressing reaches a slightly creamy consistency. Season to taste and drizzle over the salad. Serve with fresh bread, such as baguette or ciabatta.