The contrast between the sweet pear, pomegranate and fruit vinegar and the peppery rocket in this Autumn salad is almost as delightful as the palette of beautiful colours.
Ingredients:
100 g mesclun mix
100g baby rocket
2 ripe pears, cored and thinly sliced
Arils (seed capsules) from 1 pomegranate
1/4 Spanish onion, finely sliced
1/2 cup roughly chopped walnuts
1 medium Lebanese cucumber, thinly sliced
1 tbsp fruit-flavoured vinegar (I used caramelised orange balsamic)
Method:
Place greens in a large, shallow serving bowl. Arrange cucumber slices around the rim of the bowl, and strew pear slices, pomegranate arils, onion and walnuts on top. Drizzle with vinegar.
