Summary

Ingredients

• 1 tuber / n fennel, with green
• 2 chicory
• 1 radicchio, small
• 3 tablespoon walnuts, roasted, roughly chopped
• 3 tablespoon pomegranate seeds

For the dressing:

• 1 tablespoon grenadine
• 3 tablespoon vegetable stock, cooled
• salt and pepper
• 1 tablespoon oil, neutral

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Instructions

1. Wash the fennel, cut in half and remove the stalk. Put the greens aside. Slice the fennel thinly or cut into strips. Wash the chicory without cutting the stalk into bite-sized pieces. Pluck the radicchio leaves a little smaller. Mix everything with the walnuts and pomegranate seeds.
2. For the dressing mix well all ingredients except the oil. Finally whip in the oil vigorously, season the dressing to taste and fold into the salad.
3. Before serving, pour the fennel greens (plucked into flags) over the salad.