Arugula and Pomegranate Salad

If you love pomegranate, this salad is sure to please. It has two percussive portions of pomegranate: grains and narsharab sauce. Secondary: arugula, blue cheese and walnuts.

Ingredients

• 1 pomegranate
• 50 g walnuts
• 200 g arugula
• 120 g blue cheese
• salt
• 6 tbsp. l. olive oil
• 1 tbsp. l. lemon juice
• 1 tbsp. l. narsharab sauce

Directions

1. Cut the pomegranate peel "pole-to-pole" into 4 pieces, gently break the pomegranate over a bowl, remove all the kernels, removing the peel and partitions.
2. If desired, fry the walnuts in an oven preheated to 160 ° C for 5–7 minutes to make them more aromatic. Cool it down.
3. Whisk all ingredients with a fork for dressing. Pick the arugula into convenient bites or leave it as it is. Cut blue cheese into slices.
4. Mix the arugula with the dressing, place on a serving dish, sprinkle with pomegranate seeds and nuts, and serve.