Ingredients:

  • 140g baby arugula
  • 140g baby spinach
  • 125g fresh pomegranate arils
  • 2 small clementines
  • 100g soft goat cheese
  • 60g candied pecans
  • 1 small English cucumber
  • 60ml extra virgin olive oil
  • 30ml aged balsamic vinegar
  • 15ml pure maple syrup
  • 5ml Dijon mustard
  • 1g fine sea salt
  • 1g freshly cracked black pepper

Instructions:

  1. Whisk the dressing. Combine 60ml olive oil, 30ml balsamic, 15ml maple syrup, 5ml Dijon, and your salt and pepper in a jar.
  2. Wash and dry. Ensure your 140g arugula and 140g spinach are bone dry.
  3. Slice the cucumber. Cut 1 small English cucumber into very thin rounds.
  4. Segment the clementines. Peel 2 clementines and remove as much of the white pith as possible.
  5. Layer the greens. Place the arugula and spinach in a wide bowl.
  6. Add the jewels. Sprinkle 125g pomegranate arils over the greens.
  7. Toss in the fruit. Distribute the clementine segments and cucumber slices evenly.
  8. Add the crunch. Scatter 60g candied pecans over the top.
  9. Crumble the cheese. Use your fingers to break up 100g goat cheese.
  10. Dress and serve. Drizzle the vinaigrette over the top just before the guests sit down.