225g (8oz) feta cheese 75ml (5tbsp) walnut oil 150g bag mixed salad leaves Seeds from 1 small pomegranate 30ml (2tbsp) toasted pine nuts 30ml (2tbsp) red wine vinegar 5ml (1tsp) Dijon mustard Pinch of sugar
1. Crumble the feta cheese on to a plate. Drizzle over 15ml (1tbsp) of the walnut oil and season to taste with freshly ground black pepper. 2. Divide the salad leaves between four serving plates and top with the feta cheese, pomegranate seeds and pine nuts. 3. Whisk together the rest of the walnut oil with the vinegar, Dijon mustard and sugar. Pour over the salads just before serving.
