Ingredients
- 150 g (5.4 oz) songino lettuce
- 2 ripe Williams pears or Conference pears
- 8-9 tablespoons pomegranate seeds
- 4 tablespoons pine nuts, lightly roasted
- 400 g (14 oz) fresh goat’s cheese, cut in pieces
- Extra virgin olive oil
- Freshly ground pepper
Instructions
1. Wash under cold water and dry the songino2. Seed the pomegranate (see note)
3. Peel the pears, cut into quarters and remove cores. Cut each quarter into four thin slices
4. Place equal portions of the songino on four single plates. Arrange the slices of half a pear on each plate and add 2 spoons of pomegranate seeds and 1 spoon of pine nuts. Place ¼ of the cheese on each plate. Bring olive oil and pepper to table and let each diner dress his own salad according to the Italian tradition.
Note: You can substitute fresh goat’s cheese with feta cheese.
To clean the pomegranate is much easier than you think. Here is my way:
1. Using a sharp knife, halve the pomegranate across it’s diameter
2. Make a small cuts in the membrane in each pomegranate half
3. Working over a bowl, just start hitting the back of the pomegranate with a wooden spoon. If this is done correctly, all the seeds should fall right out into the bowl.
This method can be a little bit messy, so work gently and avoid a wooden cutting board, because pomegranate juice does stain. You can, however, remove stains with lemon juice or vinegar.
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