Orange, Pomegranate, Mint and Walnut Salad

 

Ingredients:

2 cups mesclun salad

1 cup baby rocket leaves

1 cup torn butter lettuce leaves

1 red onion, finely sliced

1 cup flat-leaf parsley leaves

4 oranges, peeled, segmented

seeds of 1 pomegranate

1/2 cup mint leaves, torn

1/2 cup walnuts, roasted, chopped

DRESSING:

1 tsp Dijon mustard

2 tbsp white wine vinegar

1/3 cup walnut oil

pinch of dried mint leaves

sea salt flakes and black pepper, to season

Method:

1.  Put all dressing ingredients in a small jar.  Secure lid and shake well to combine.

2.  Put mesclun, rocket and butter lettuce in a large bowl.  Add onion and parsley.  Pour over 1/2 the dressing.  Toss to coat.

3.  Arrange salad on a serving platter.  Top with orange, pomegranate seeds, mint and walnut.  Drizzle over remaining dressing.  Serve.

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