Chicory Pomegranate & Feta Salad
|Chicory head||3 , leaves separated|
|Watercress||100 Gram, thick stalks removed (1 Bag)|
|Pomegranate||1 , halved and seeds bashed out|
|Extra virgin olive oil||3 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Feta||5 Ounce, crumbled (140 Gram)|
In a large serving bowl, throw together the salad leaves.
Push a quarter of the pomegranate seeds through a fine sieve over a bowl to catch the juice.
Stir the olive oil, vinegar and some seasoning into the juice to make a dressing, then add to the leaves with the remaining seeds and feta.
Toss and serve immediately.