Pomegranate, goats curd, and green tea dressing
1 large pomegranate, deseeded
100g goats cheese or curd
1 fresh pear, sliced finely and dressed in fresh lemon
150g fresh roquette
100g toasted pecans
Green tea vinaigrette ingredients:
½ cup rice wine vinegar
2 Tbspn green tea leaves
1 tspn grated fresh ginger
1 Tbspn honey
1 cup sunflower oil
sea salt and freshly ground black pepper
Combine rice vinegar, green tea leaves and ginger in a bowl. Cover and let sit overnight. Place vinegar mixture and honey in a blender or food processor and run while slowly adding sunflower oil. Season to taste with salt and pepper, strain and set aside.
To make salad,
- Mix roquette, fresh pear and toasted pecans in a mixing bowl.
- Dress with vinaigrette and plate onto a platter or serving bowl.
- Crumble goats cheese over the top and scatter pomegranate jewels to finish.