Wash the rocket and pear and cut the pear into fine strips. Mix olives and sliced pear in a large bowl with the salad leaves.
Open and deseed the pomegranate. Distribute seeds over the already mixed salad.
Tear SAINT AGUR® Blue Cheese into small pieces and also spread over the colourful salad.
Serve with a dressing of 2-3 tablespoons balsamic vinegar and 5-7 tablespoons olive oil, season with salt and pepper.
125g SAINT AGUR®
1 Pomegranate
1 Pomegranate
100g Pitted black olives
2 Pears
250g Rocket
5-7 tbsp Olive oil
2-3 tbsp Balsamic vinegar
Salt & pepper
View Method
Recipe Method
Wash the rocket and pear and cut the pear into fine strips. Mix olives and sliced pear in a large bowl with the salad leaves.
Open and deseed the pomegranate. Distribute seeds over the already mixed salad.
Tear SAINT AGUR® Blue Cheese into small pieces and also spread over the colourful salad.
Serve with a dressing of 2-3 tablespoons balsamic vinegar and 5-7 tablespoons olive oil, season with salt and pepper.
