Ingredients

2 servings:

• 2 handfuls rinsed arugula
• 1 ripe and juicy pear, peeled and cut into cubes
• 4 tablespoons pomegranate seeds
• 1/2 ripe avocado, peeled and cut into cubes
• 2 heaping tablespoons ricotta cheese

Candied nuts:

• 2 - 3 tablespoons coarsely chopped walnuts
• 1 teaspoon brown sugar
• 1 teaspoon olive oil

Pomegranate juice vinaigrette:

• 5 tablespoons juice extracted from pomegranate seeds
• 2 tablespoons lemon juice
• 2 tablespoons olive oil (or walnut-flavored olive oil)
• freshly ground black pepper
• 1 teaspoon Dijon mustard

Preparation

1. Prepare the vinaigrette by mixing all ingredients in a bowl. In a skillet, on oil, on very low heat, toast the walnuts sprinkled with sugar.
2. On 2 plates, arrange the arugula, add pear, pomegranate, avocado. Drizzle with vinaigrette (avoiding the pear and avocado so they don't turn red), add ricotta and sprinkle with walnuts. Season with freshly ground black pepper. Do not salt.