Fruit salad with pomegranate

Ingredients

• 6 persimmons
• 6 tangerines
• 3 pink grapefruits
• 1 pomegranate fruit
• 1 cob of chicory
• 100 g arugula
• Salt and pepper
• ¼ cup vegetable oil
• 3 tbsp wine vinegar
• 1.5 tbsp Dijon mustard
• 2 Art. Teddy bear
• ¼ tsp dry tarragon (tarragon) leaves

Cooking

Step 1

Over a bowl, carefully remove the skin from the persimmon and cut into slices. Take out the bones. Peel the tangerines and grapefruits from the skin and free the slices from the white membranes over a bowl. Combine with persimmon.

Step 2

In order to get the pomegranate seeds, cut off the base of the fruit, divide it into several parts and put it in a bowl of water. Carefully free the grains from the membranes and skins in the water. Remove the membranes and the skin from the water, pour the pomegranate seeds into a colander and dry.

Step 3

Remove the persimmons, tangerines, and grapefruit with a slotted spoon and transfer to a salad bowl. We don't need juice. Add the pomegranate seeds, chicory leaves and watercress to the bowl.

Step 4

To prepare the dressing, mix vegetable oil with mustard, vinegar, honey using a blender. Pour over the salad and toss lightly. Just before serving, add salt and pepper.