For the Salad
- 20g pistachios, roughly chopped
- 200g pomegranate (seeds)
- 20g mint
- 250g white chicory, core removed and leaves roughly torn
- 300g radicchio, core removed and leaves roughly torn
- 400g orange, skin removed and sliced into rounds
For the Dressing
- 2 tbsp pomegranate molasses
- 1 tbsp dijon mustard, smooth
- 1 tsp maple syrup
- 4 tbsp extra virgin olive oil
- 1 lemon, juiced
Place the pomegranate molasses, mustard, maple syrup and lemon juice into a bowl, whisk to combine. Slowly stream in the olive oil, whisking constantly, until you have a glossy emulsified dressing. Lightly sprinkle with salt and pepper.
Arrange the chicory and radicchio on a serving platter. Drizzle over the dressing. Top with orange, pomegranate seeds, mint leaves and pistachios.
Enjoy 🤍
