Name: Winter Salad with Blue Cheese and Pomegranate
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 Portionen
Ingredients: 150 g Lamb's lettuce; 100 g Gorgonzola; 0.5 Pomegranate; 1 Shallot; 60 ml Olive oil, native; 40 ml White wine vinegar; 15 g Forest honey; 1 TL Thyme; 1 EL Fig mustard sauce; 1 EL Lemon juice; Salt; Pepper; 4 EL Pumpkin seeds; 1 EL Maple syrup; 1 Prise(n) Red chili flakes

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Description

This winter salad with blue cheese and pomegranate is a vegetarian dish that can be prepared quickly with the Thermomix®. Lamb's lettuce, Gorgonzola and pomegranate form the basis for this winter salad. In just 25 minutes, including 20 minutes of work, a delicious meal for 4 people is created. Ideal as a starter or light main course, perfect for the festive season.

Ingredients (15 ingredients)

Preparation (5 steps)

Prepare salad

Wash 150 g lamb's lettuce, shake dry and distribute on plates. Roughly break 100 g of blue cheese into small pieces and also distribute on the salad. Seed half a pomegranate and set the seeds aside.

Chop shallot

Thermomix® Setting

3 sec/Speed 5

Peel, halve and place 1 shallot in the mixing bowl. Chop for 3 sec./speed 5.

Prepare dressing

Thermomix® Setting

20 sec/Speed 3

Add 60 ml olive oil, 40 ml white wine vinegar, 15 g forest honey, 1 tsp thyme, 1 tbsp fig mustard sauce, 1 tbsp lemon juice, salt and pepper to the chopped shallot in the mixing bowl and mix for 20 sec./speed 3.

Caramelize pumpkin seeds

Caramelize 4 tbsp pumpkin seeds and 1 tbsp maple syrup in a pan over medium heat, stirring constantly, until the pumpkin seeds are golden brown. Then let cool on a piece of baking paper.

Arrange salad

Distribute the pomegranate seeds and the caramelized pumpkin seeds on the salad. Drizzle the dressing over the salads. Finally, sprinkle a pinch of red chili flakes over the salad and serve.