Pomegranate & Ricotta Greens Salad

Ingredients

• Hazelnuts (½ cup)

• Pomegranate, peeled (1 cup) ‡

• Greens, washed:

• Tatsoi (½ cup) ‡

• Rocket Arugula (½ cup) ‡

• Kale (½ cup) ‡

• Green Mizuna Mustard (½ cup) ‡

• Red Mizuna Mustard (½ cup) ‡

• Baby Spinach (½ cup) ‡

• Wasabi Mustard (½ cup) ‡

• Ricotta (1 cup)

• Apple Cider Vinegar ‡

• Coconut Oil ‡

• Salt, to taste

• Black Pepper, ground

‡: available in Tall Tree Organic Subscription

Method

Serves 2

1. Preheat your oven to 160˚Celsius.

2. Place the hazelnuts on a rimmed baking sheet. Roast the hazelnuts until golden & fragrant, about 5 minutes. Remove from the oven & allow to cool for a few minutes.

3. Once the hazelnuts have cooled, wrap in kitchen cloth. Hit the hazelnuts with a mallet or rolling pin to break into pieces.

4. Combine the cleaned greens and peeled pomegranate in a bowl and add the hazelnut pieces to the greens. Crumble the ricotta into the salad bowl.

5. Add splashes of vinegar & coconut oil. Toss the salad well. Season with salt & freshly ground black pepper to taste, then serve.

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