John Myers
Lukewarm Autumn Salad with Pomegranate Vinaigrette
The perfect lukewarm autumn salad with pomegranate vinaigrette recipe with a picture and simple step-by-step instructions.
- 1 Bd Rocket, cleaned ready to cook
- 1 Bd Spring onions fresh, cleaned ready to cook, cut into rings
- 100 g Green beans fresh, blanched and quenched
- 250 g Cherry tomatoes
- 2 Pc. Oranges fresh
- 1 Pc. Pomegranate fresh
- 1 Can Tuna in olive oil
- 250 g Buffalo mozzarella
- Basil leaves
- Fleur de Sel sea salt
- Black pepper from the mill
- 4 tablespoon Cherry balsamic vinegar
- 8 tablespoon Extra virgin olive oil, mild, fruity
- 50 g Pine nuts
- Roast the pine nuts in a fat-free pan until golden brown. Fillet the oranges, collecting the juice. Halve the pomegranate, carefully remove the seeds and add to the orange juice. Stir in the cherry balsamic vinegar. Season with salt and pepper. Work in olive oil before serving.
- Sauté the spring onions, tomatoes and halved beans in a little olive oil. If the skin of the tomatoes cracks, season with salt and pepper. Remove the pan from the heat. Drain the tuna and fold it into the tomatoes with the orange fillets.
- In the meantime, cut the mozzarella into slices and place on a baking sheet. Heat in a preheated oven to 65 degrees for 5 minutes. Arrange the rocket with the tomato vegetables on a plate, spread the mozzarella on top, top with the basil, sprinkle with pine nuts and drizzle with the vinaigrette.
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