Sugar free – Gluten free – Vegetarian
Sprouts, apple, pomegranate, walnuts, blue cheese and dill salad
- 150 g baby leaf mix
- 4 red apples
- 1 pomegranate
- 60 g walnuts
- 120 g blue cheese
- 4 sprigs dill
Wash and drain the baby leaves well. Wash and cut the apples in half slices. Set them aside.
Cut the pomegranates into 4 pieces. Set aside the seeds and discard the skin and white parts.
Place a base of baby leaves on plates. Place 1 apple in half slices on each plate.
Top the salads with some walnuts, crumbled blue cheese and some sprigs of dill.
Note: You can dress the salad with extra virgin olive oil, salt and vinegar or lemon. If you prefer, you can make a vinaigrette of honey, balsamic vinegar, and extra virgin olive oil.