Pomegranate, pear, fennel and arugula salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 6
A salad that's quick to assemble but will impress guests with its rich flavour, texture and colour.
  • 1 bag washed wild rocket
  • 1 large (or 2 small) ripe pears
  • 1 large bulb of fennel
  • seeds from half a large pomegranate
  • ¼ cup of grapeseed oil (or other fairly neutral oil)
  • 3 Tbsp raspberry vinegar
  • 1 tsp wholegrain mustard
  • 1 tsp honey
  • salt and black pepper to taste
  1. Remove the arils from half of the pomegranate; trim the fennel bulb and slice into thin slices. Toss the fennel and pomegranate arils together wild rocket.
  2. Just before serving (so that it doesn't go brown), peel quarter and thinly slice the pear and add that to the salad. If you plate the salad, scatter a few pomegranate arils over each plate before serving.
  3. For the dressing, shake all of the ingredients together in a tightly sealed bottle. Taste and adjust any ingredient that you think might be lacking - dressing is such a personal taste. Drizzle sparingly over the salad just before serving.
The dressing makes a lot - keep it in the fridge in a sealed container and use for up to a week.
Recipe by Cooksister | Food, Travel, Photography at http://www.cooksister.com/2007/02/pomegranate_pea.html