Pomegranate & Ricotta Greens Salad
Hazelnuts (½ cup)
Pomegranate, peeled (1 cup) ‡
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
Preheat your oven to 160˚Celsius.
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.
Once the hazelnuts have cooled, wrap in kitchen cloth. Hit the hazelnuts with a mallet or rolling pin to break into pieces.
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.
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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