Ingredients
- 200 gra, Lettuce leaves
- 1 piece Pomegranate
- 20 gram Walnuts
- 120 gram Blue cheese
- 4-6 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 tbsp Sauce (narsharab)
- Salt
- 4 pieces Cherry tomatoes
Instructions
- Cut the pomegranate peel, carefully break the pomegranate over a bowl, remove all the grains, removing the peel and partitions. Walnuts, if desired, fry in a preheated oven to 160°C, 5-7 minutes, so that they become more fragrant. Cool down. For the dressing, beat all the ingredients with a fork. I pour everything into a small jar, close the lid tightly and shake it well for a few seconds, it turns out a great dressing. Cut into slices and blue cheese.
- Pick arugula in easy-to-eat pieces or leave it as it is. Put in a deep bowl, add the pomegranate seeds. Part to leave for decoration.
- Leave a few halves of walnut for decoration, chop the rest with a knife and add to the bowl.