Ingredients

• 1 package arugula (100 g)
• 60 g walnuts or pecans
• 1 pomegranate
• 2 oranges

Vinaigrette

• 2 tablespoons honey or maple syrup
• 2 tablespoons oil or nut / rapeseed / flaxseed / argan oil
• 2 teaspoons Dijon mustard
• 1 and 1/2 tablespoons lemon juice
• salt and freshly ground black pepper

Preparation

1. Rinse the arugula in a strainer, drain, dry and arrange on a plate.
2. Peel the oranges and filet them (with a sharp knife, cut the flesh segments between the membranes).
3. Cut the pomegranate into quarters and shell the seeds.
4. Lightly toast the walnuts in a pan, chop.
5. Mix the vinaigrette ingredients in a bowl. Add orange segments to the arugula, sprinkle with pomegranate and walnuts. Drizzle with vinaigrette before serving.