Salad Plate with Nashi and Sheep Cheese

Ingredients

• 1 frisée lettuce
• 1 radicchio
• 50 g arugula (0.5 bunch)
• 2 tbsp pine nuts
• 2 cooked beetroot
• 0.5 lemon
• 1 nashi pear
• 1 Red Onion
• 100 g sheep cheese
• 1 large pomegranate
• 1 tsp Dijon mustard
• Salt
• Pepper
• 5 tbsp olive oil

Instructions

1. 1.

   Wash, clean and dry the salads. Then tear into bite‑size pieces.

2. 2.

   Toast pine nuts in a dry pan until fragrant. Remove and let cool.

3. 3.

   Slice beetroot into strips.

4. 4.

   Squeeze lemon juice. Quarter nashi pear, remove seeds and cut into thin strips; mix with lemon juice. Peel onion and slice into very thin rings.

5. 5.

   Crumble cheese by hand or with a fork.

6. 6.

   Halve pomegranate, pick some seeds for garnish. Juice the pomegranate with a citrus press.

7. 7.

   Reduce pomegranate juice in a small stainless steel pot over medium heat until syrupy.

8. 8.

   Stir mustard, a pinch of salt and pepper into the warm syrup. Whisk olive oil into the mixture in a thin stream.

9. 9.

   Distribute salads on plates. Arrange beetroot, nashi and onions on top. Drizzle salad dressing over them. Sprinkle with pine nuts, remaining pomegranate seeds and sheep cheese before serving.