Green Salad with Pomegranate

👨‍🍳 Method

For the Salad Dressing

1. 1
   Seal the oil, vinegar, honey, salt and black pepper in a jar and shake well, until smooth.

   Jar

To assemble

1. 2
   Toast the walnuts in a dry skillet over medium heat 3–4 minutes, stirring, until they turn lightly golden and fragrant. Let cool.

   ⚙ Dry-Pan ToastingStoveFrying pan

   💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
2. 3
   Tear the leaves by hand into medium pieces.
3. 4
   Arrange the leaves on a serving plate.
4. 5
   Sprinkle the cheese, nuts and pomegranate seeds on top.
5. 6
   Drizzle with the dressing and serve immediately.

   💡The dressing goes on only just before serving: dressed green leaves wilt within minutes.