Summary

Ingredients

• 1 large pomegranate
• 80 g suar
• 150 ml red wine vinegar
• 100 ml apple juice
• 1 bay leaf
• 3 carnation (s)
• 200 g lettuce, mixed, e.., rocket, lamb`s lettuce, lettuce, radiccio
• 4 fresh goat cheeses
• 4 tablespoon honey
• 2 sprigs rosemary
• 2 tablespoon olive oil
• salt and pepper

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Instructions

1. Halve the pomegranate and remove the seeds. Let the sugar caramelize light brown in a saucepan and deglaze with vinegar and juice. Add the cloves and bay leaf and simmer for a few minutes. Pour the pomegranate seeds into a sealable container and pour the stock over them. Remove the cloves and bay leaf. Close the jar and let the kernels steep in it for at least three days.
2. Wash the lettuce and divide it on four plates. Heat the four pieces of goat cheese (it is best to use a roll, so that you get nice round pieces) at 120 ° C in the preheated oven for a few minutes. Meanwhile, pluck off the rosemary and bring to the boil with the honey. Let it steep for a few minutes.
3. For the dressing, mix the pickled pomegranate seeds and the stock with the olive oil and season with salt and pepper.
4. Take the goat cheese out of the tube and place on the salad. Pour the honey over it and drizzle the dressing over it. Sprinkle with freshly ground pepper.
5. It goes well with baguette and a nice glass of wine.