Goat cheese salad with pomegranate vinegar

Salad ingredients

• Seasonal greens, for example lamb's lettuce, arugula, or mixed leaf lettuce
• Fresh tomatoes
• Cucumber
• Red onions
• Fresh goat cheese log, with or without honey, quantity to taste
• 1 tbsp pomegranate seeds for garnish
• Optional: lemon thyme for garnish
• Optional side: baguette and olive oil

For the pomegranate dressing

• 4 tbsp pomegranate vinegar
• 1 tsp medium-hot mustard
• 1 tsp honey, optional
• Sea salt or Spanish rock salt to taste
• White pepper, ground
• 4–5 tbsp extra virgin olive oil

For the caramelized walnuts

• 100 g walnuts
• 3 tsp brown sugar, optionally a little more
• 1 tsp butter
• 1 pinch of salt

Preparation

1. For the dressing, whisk together the pomegranate vinegar, mustard, optional honey, salt, and white pepper in a small bowl.
2. Slowly whisk in the olive oil until a fine, slightly creamy dressing is formed. Taste and season as needed.
3. Toast the walnuts in a pan without fat over medium heat for about 1–2 minutes until fragrant. Watch carefully, as walnuts burn quickly.
4. Sprinkle the brown sugar evenly over the walnuts and continue to fry briefly.
5. Add the butter and a pinch of salt and stir everything quickly with a spatula until the walnuts are lightly caramelized. Then let them cool.
6. Wash and chop the lettuce leaves, tomatoes, cucumber, and red onions and place in a large bowl.
7. Add about two-thirds of the pomegranate dressing to the salad and toss gently so that the leaves are coated but not swimming in dressing.
8. Arrange the salad loosely and airily on plates, building it up rather than spreading it out.
9. Cut the goat cheese log into slices and place them on the salad.
10. Garnish with the caramelized walnuts, pomegranate seeds, and optional lemon thyme.
11. Finally, add a last turn of white pepper over the goat cheese and serve with baguette and olive oil if desired.

Enjoy this fresh goat cheese salad with pomegranate vinegar!