Green salad with orange, pomegranate and walnuts

INGREDIENTS

• 60 ml extra virgin olive oil
• Pink pepper
• Salt

ELABORATION

Grate the peel of an orange with a fine grater. Mix the zest with the olive oil, add a little ground pink pepper and set aside.

Wash, drain and chop the lettuce. Set aside in a bowl. Dress when serving with the orange peel and pink pepper vinaigrette.

Peel the orange removing all the white parts until the wedges are clean.

Peel and de-seed the pomegranate, chop the walnuts.

Place a base of dressed lettuce on plates and top with orange wedges. Scatter some pomegranate and walnuts on top.