Arugula Salad with Pomegranate Vinaigrette and Nuts
10'
Easy
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200ml Bertolli EVOO
50ml Bertolli Balsamic Vinegar
1 Pomegranate
60g Pine nuts
60g Walnuts
500g Cherry tomatoes
Salt to taste
Arugula
Step 1
For the vinaigrette:
Chop the nuts.
Step 2
Caramelize the cherry tomatoes in Bertolli EVOO for approximately 5 minutes.
Step 3
Use a whisk to combine all the ingredients in a mixing bowl, and add in the tomatoes.
