Ensalada de rúcula, pecanas y granada

Ingredientes

• 60 g of pecan nuts
• 30 g of sugar
• 1 fennel bulb, small
• 1 pomegranate
• 100 g of rocket
• 4 tbsp of olive oil
• 4 tbsp of balsamic vinegar
• 1 pinch of salt

Preparación

1. 1

   To start the dish, caramelise the pecans. Place the sugar and a pinch of salt in a large frying pan and melt over a medium heat - after a minute or so, the sugar will become liquid

2. 2

   Allow to cook for another minute then add the pecans, stirring from time to time to coat the nuts evenly in caramel

3. 3

   Once the nuts are roasted and golden, transfer to a sheet of baking paper and allow to cool for 15 minutes

4. 4

   While the nuts are cooling, trim the fennel and cut into fine slices. Cut the pomegranate in half and remove the seeds

5. 5

   Divide the rocket between four plates and top with the fennel shavings, pomegranate seeds and caramelised pecans. Drizzle each plate with a tablespoon of olive oil and a tablespoon of balsamic. Serve immediately