For ➍3 stalks of Brussels endive or/& radicchio
1 large pomegranate
1 red onion, finely chopped
1 tbs raspberry vinegar (or regular red vinegar)
a handful of mint leaves
150 g good feta cheese, crumbled
salt & pepper
Remove the seeds from the pomegranate.
Mix the pomegranate seeds with the chopped onion and the raspberry vinegar and let the flavors soak for about 15 m.
Break the endive leaves and radicchio leaves apart and arrange on a large plate or in a salad bowl. Add the pomegranate mixture, add the mint leaves and the feta and top with some mint leaves.
Season to taste with salt and pepper.
Mix the pomegranate seeds with the chopped onion and the raspberry vinegar and let the flavors soak for about 15 m.
Break the endive leaves and radicchio leaves apart and arrange on a large plate or in a salad bowl. Add the pomegranate mixture, add the mint leaves and the feta and top with some mint leaves.
Season to taste with salt and pepper.
More pomegranate salads: pomegranate, tomatoes & garlic, warm lamb salad with pomegranate & mint, pomegranate & cucumber salad, pomegranate & quinoa salad, Friuli winter salad, pomegranate fruit salad
