The combination of crispy fresh vegetables with sweet pomegranate dressing and cheese gives a very interesting result. Fennel and pomegranate salad perfectly awakens the appetite, it is able to complement baked bird or fish.
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You will need
- - 2 fennel;
- - 1 pomegranate;
- - 1 bell yellow pepper;
- - 100 g of goat cheese;
- - 1 stalk of celery;
- - 2 tbsp. tablespoons of olive oil;
- - 1 teaspoon of balsamic vinegar;
- - a handful of basil leaves;
- - black pepper, salt.
Instruction manual
1
Remove seeds and stalk from bell pepper. Cut into long thin strips, cut fennel like pepper, celery stalk into small pieces. Cut hard goat cheese with a peeler into thin “flakes”.
2
With force, roll fresh pomegranate on the table so that the grains burst inside, make a small incision and squeeze out about 2 tablespoons of the juice. Clean the pomegranate itself, separate a handful of whole grains.
3
Mix pomegranate juice with olive oil and vinegar, add a pinch of ground black pepper and salt. The result was a dressing for the future salad.
4
Lay the prepared fennel in layers on a large dish, then celery, goat cheese and Bulgarian yellow pepper. Sprinkle a handful of pomegranate seeds. Pour garnet dressing abundantly on top. No mixing required.
5
Fennel and pomegranate salad is almost ready, put another layer of cheese on top and sprinkle the dish with chopped fresh basil or any other herbs as you wish. Serve immediately.