• 1 tbsp vinegar
• 2 tbsp balsamic vinegar
• Salt 1/4 tsp
• Freshly ground pepper 1/8 tsp
• 90 ml. olive oil (6 tbsp)
• 400 Gr. rocket (2 large bunches)
• 6 tbsp almond white unsubtle
• 1 pomegranate seeds
In a bowl mix the vinegar, balsamic, salt and pepper. Slowly add the oil and stir until sauce thickens.
Wash the rocket and cut in large pieces. Pour into a large serving bowl. Pour the rocket with the dressing and mix well. Sprinkle the salad with walnuts and pomegranate.