Sharon Pomegranate Salad with Arugula and Hazelnuts

Preheat the oven to 190 °C. Place the hazelnuts on a baking tray and roast for 8-10 minutes until they start to smell fragrant and are lightly browned. When the nuts have cooled, coarsely chop and mix with 1 tsp hazelnut oil and a generous pinch of salt.

Place the diced shallots, pomegranate juice, both vinegars and 1/2 tsp salt in a suitable bowl and rest for 5 min. Mix in the olive oil and the remaining hazelnut oil. Season to taste.

In a large baking bowl, mix the sharon slices, shallot strips and pomegranate seeds with the dressing, season with salt, pepper and a squeeze of juice from one lemon. Carefully stir in the arugula and season repeatedly.

Divide the leafy salad evenly on plates and bring to the table sprinkled with the toasted hazelnuts.

Petra’s comment: very nice starter salad – the different flavors add up nicely. Even arugula-rejecting people liked it.

*used argan oil instead of hazelnut oil, does very well.

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