Green Salad with Prosciutto and Hazelnuts and Pomegranate Vinaigrette – Kalamata Papadimitriou

Green Salad with Prosciutto and Hazelnuts and Pomegranate Vinaigrette

Nikolopoulos - Loukakos


For the salad
600 gr mixed salad greens
200 gr green apple, cut into julienne.
100 gr pomegranate seeds
15 gr crispy prosciutto
40 gr hazelnuts, pan roasted and crushed into thick pieces.
400 gr pomegranate vinaigrette.

For the Pomegranate vinaigrette
1 tbsp mild mustard Kalamata Papadimitriou
200 gr pomegranate juice
20 gr grenadine
180 gr sunflower oil
180 gr olive oil
Vinegar, optional


For the salad
In a large bowl combine the salad greens with the green apple, the hazelnuts and the pomegranate. Add the vinaigrette, season with salt and toss well. Serve with the crispy bacon on the top.

For the pomegranate vinaigrette
In a saucepan, simmer the pomegranate juice until it is reduced to half its quantity. Pass the reduced juice through a sieve and allow it to cool down.
In the food processor beat the mustard, with the reduced pomegranate juice and the grenadine; gradually add the sunflower oil and the olive oil. Season with salt and taste.

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