Serves 4
Time: approx. 20 minutes

Ingredients:

• 200 g cavolo nero
• 3 tbsp extra virgin olive oil
• 1 large pomegranate
• 30 g pine nuts
• 50 g Tête de Moine AOP
• sea salt flakes and black pepper

Preparation:

1. Rinse the cavolo nero and drain. Discard the stems. Roughly chop the leaves and put in a bowl. Drizzle with olive oil and massage in the oil with your hands. Transfer to a serving plate.
2. Cut the pomegranate in half and de-seed.
3. Toast the pine nuts carefully in a dry skillet. Be careful as they can burn easily.
4. Using a girolle, make beautiful Tête de Moine AOP rosettes. Arrange the rest of the ingredients on top of the cavolo nero and sprinkle with salt and pepper.

A colorful crispy salad full of flavor – quick, easy and delicious.

Music:

HNNY – Sunday

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