Radicchio Salad with Pomegranate & Balsamic Roasted Fruit
8 whole raw stone fruit, sliced in half (can be figs or nectarines or apricots)
3 medium red onions, peeled and cut into quarters
1 teaspoons olive oil
130g bag of mixed Radicchio & Leaf Salad
140g bag Rocket leaves (arugula)
10g mint leaves
Walnuts, or hazelnuts, lightly chopped (or pine nuts)
1 lemon, quartered to serve
Salt to serve & Black pepper
Goats cheese or Feta, crumbled (optional)
4 TBSP (60ml) balsamic vinegar
3 TBSP (45ml) pomegranate molasses
3 teaspoons (15ml) runny honey
1 large garlic clove, minced finely
150ml olive oil
¼ teaspoon salt
The dressing recipe makes more than you need so it can keep for a week in the fridge & be drizzled on other salads. Also, the stone fruit can be under ripe.
Preheat oven to 180C.
Firstly, make the dressing. Mix the balsamic vinegar, pomegranate molasses, honey, garlic and salt. Add the oil and whisk briskly.
Use a sharp knife to half the fruit of your choice and quarter the onions. Place them in an oven dish or tray.
Take the dressing and spoon around 3-4 tablespoons of it, until the fruit & onions are coated. Then put the tray into the oven for 20 minutes and check the fruit has softened. Remove. The onions may need another 5-8 minutes. Once cooked, remove and allow to cool slightly.
Put your radicchio, rocket leaves and mint leaves into a bowl and dress the leaves with a few tablespoons of the dressing. Add a pinch of salt and grinds of black pepper.
You can use a rather flat serving plate now. Pile the dressed leaves onto the plate and layer the fruit, onions, and chopped walnuts. Give each person a slice of lemon to squeeze over their own plate of salad.