Lamb's lettuce with mozzarella, pomegranate and basil vinaigrette

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean, wash and drain the lamb's lettuce. Peel the shallots and cut into thin rings. Drain the mozzarella. Cut pomegranates in half and remove the seeds.

2. 2

   For the vinaigrette, mix vinegar with salt, pepper and 1/2 teaspoon sugar, fold in olive oil. Wash basil, shake dry, pluck off leaves, chop coarsely and add to the vinaigrette. Puree briefly with a hand blender.

3. 3

   Mix lamb's lettuce, shallots, mozzarella, pomegranate seeds and vinaigrette and serve.

Nutrition Facts

KCAL
290 kcal

CARBS
10 g

FATS
22 g

PROTEINS
11 g