Preparation time: 10'
For 4 persons
Ingredients
1/2 small white cabbage
1 iceberg
1 bunch of rocket
1 small radicchio
1 cup pomegranate
2 cups chestnuts (roasted and peeled)
2 green apples
Salt, Freshly ground pepper
150 gr. manouri cheese
For the vinaigrette
100 gr. balsamic vinegar
300 ml. sunflower oil
60 gr. Mustard Mild KYKNOS
50 gr. honey
Preparation
Thinly slice the cabbage, iceberg and radicchio with either a knife or a mandolin.
Coarsely chop the arugula (unless use baby arugula, in which case use it whole).
Cut the apples into sticks.
Put our vegetables in a bowl together with the pomegranate and chestnuts and season with salt and pepper.
In another bowl, pour the Mustard Mild KYKNOS, the balsamic vinegar and the honey and mix well with a foie gras or a blender.
Then slowly add the sunflower oil until it is incorporated.
Add the desired amount of vinaigrette to the salad bowl and mix well. If have leftover vinaigrette, can keep it in the fridge for up to 5 days.
Add the apple and the manouri cut into triangles.