Serves: 4
Takes:10 mins
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.
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