INSTRUCTIONS
Combine the arugula and spinach leaves on a large serving platter. Top with the pomegranate seeds, crumbled cheese and sliced almonds. Drizzle with olive oil. Serve immediately.
Pomegranate, Goat Cheese and Almond Salad Recipe
| Prep Time | Cook Time | Serves |
|---|---|---|
| 15m | 4 |
This salad is fresh and light — perfect for the summer. I like to serve it as a first course for one of those long, lazy summer dinners with friends, or as a light lunch to be eaten by the pool. I have dressed the salad simply, with a drizzle of olive oil — I didn’t want to distract from the tart of the pomegranate, the tang of the goat cheese or the sweetness of the candied almonds.
INGREDIENTS
- 4 ounces arugula, rinsed and dried
- 4 ounces baby spinach, rinsed and dried
- 1 pomegranate, seeds removed
- 8 ounces fresh goat cheese, crumbled
- 1/2 cup candied almonds, sliced in half
- good quality olive oil