Combining crispy fresh vegetables with sweet pomegranate dressing and cheese gives a very interesting result. Fennel and pomegranate salad perfectly awakens the appetite, it can complement baked poultry or fish.
It is necessary
- - 2 fennel;
- - 1 grenade;
- - 1 bulgarian 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.
Instructions
Step 1
Remove the seeds and stem from the bell pepper. Cut into long thin strips, cut the fennel similarly to pepper, the celery stalk into small pieces. Cut the hard goat cheese into thin "flakes" with a vegetable peeler.
Step 2
Roll the fresh pomegranate vigorously on the table to burst inside the grains, make a small incision and squeeze about 2 tablespoons of juice out of it. Peel the pomegranate itself, separate a handful of whole grains.
Step 3
Mix pomegranate juice with olive oil and vinegar, add a pinch of ground black pepper and salt. The result is a dressing for the future salad.
Step 4
Layer prepared fennel in layers on a large platter, then celery, goat cheese and Bulgarian yellow pepper. Sprinkle with a handful of pomegranate seeds. Sprinkle generously with pomegranate dressing on top. No stirring required.
Step 5
The fennel and pomegranate salad is almost done, top with another layer of cheese and sprinkle the dish with chopped fresh basil or any other herbs of your choice. Serve immediately.
