120 grams of rocket leaves (or assorted baby leaves).
2 avocados.
10 small radishes (or 5 large ones).
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1 red pomegranate.
A handful of sesame seeds.
Half a handful of fennel.
For the sauce:
1/4 cup honey (or molasses).
1/4 cup olive oil.
1/4 cup balsamic vinegar.
1 heaping tablespoon of grainy Dijon mustard.
A pinch of salt.
A little white pepper.
• Choose a large, wide, not deep serving bowl (the salad is especially impressive when placed in the center of the table and served in a large bowl).
• Place the arugula leaves (washed and dried) in the bottom of the bowl and spread them evenly.
• Peel the avocado, cut in half and slice into even slices - spread them evenly over the rocket leaves.
• Wash and clean the radishes thoroughly. Slice them into even slices and scatter them between the avocado slices.
• Separate the seeds from one pomegranate and sprinkle them generously over the avocado and radishes.
• Heat a frying pan and lightly toast the sesame seeds until golden brown.
• Set the salad aside and prepare the dressing:
• Use a jar that is large enough and has a lid that closes tightly.
• Pour all the sauce ingredients into the jar, close the lid and shake well until you get a uniform sauce.
• Taste the sauce and adjust flavors if necessary.
• Store the dressing in a closed jar in the refrigerator until serving the salad.
• Remove the sauce from the refrigerator and shake the jar well while it is closed.
• Pour the dressing over the salad evenly and in a circular motion – do not mix the dressing into the salad, let it seep between the layers of the salad.
• Sprinkle the toasted sesame seeds and a little bit of ketchup over the salad.
• Place the salad in the center of the table and place two large spoons next to it, with which diners can scoop some of the salad onto their plates.
