Salad with radicchio di Verona IGP, rocket, pomegranate, gorgonzola and walnuts
Ingredients for 4 people
- 1 head of radicchio di Verona IGP
- 60 g rocket leaves
- pomegranate seeds
- 1 pear
- 75 g shelled walnuts
- For the vinaigrette
- 100 g extra virgin olive oil
- zest of grated clementines
- 1 finely chopped shallot
- salt and pepper
Preparation
- Wash the vegetables and slice the radicchio leaves.
- Cut the pear into thin slices and take the pomegranate seeds out of the fruit.
- Prepare the vinaigrette by mixing all the ingredients with a small whisk.
- Transfer the vegetables to a large bowl and dress immediately with the vinaigrette.
