CHICORY SALAD WITH HONEY-MUSTARD DRESSING
FOR THE HONEYMUSTARD DRESSING – 1 tsp raw honey – 1 tsp Dijon mustard – 2 tbsp apple cider vinegar
– 4 tbsp extra-virgin olive oil
FOR THE SALAD
– 1 pomegranate
– 2 heads of red chicory, leaves separated
– 2 heads of Little Gem, leaves separated
Whisk together the dressing ingredients with some seasoning until smooth, or shake in a jar.
Halve the pomegranate across its equator and hold one half over a bowl. Use a wooden spoon to hit the pomegranate, allowing the seeds to drop into the bowl, rotating it as you go until all the seeds have been released. Get rid of any white pith. The seeds from the other half of the pomegranate can be knocked out in the same way and saved for more salads or to top stews, or frozen in ice-cube trays for cocktails and mocktails.
Wash and dry the salad leaves and toss with the dressing. Scatter over the seeds and serve.