Christmas Deli Salad With Pomegranate, Parma Ham And Gorgonzola - cooking recipe

Ingredients

Deli Salad
250 g radicchio chicory lettuce (red endive leaves)
250 g savoy cabbage (the green leaves)
1 tablespoon olive oil
200 g gorgonzola, cubed
300 g parma ham, shredded
50 g olives (black or green)
100 g pomegranate seeds (from one or two pomegranates)
100 g rocket (arugula)
Dressing
3 teaspoons Dijon mustard
3 tablespoons lemon juice
50 ml olive oil
salt and pepper

Preparation

Wash and trim the radicchio and Savoy cabbage leaves, and remove the chunkier stems and centre stem of the Savoy cabbage. Then cut or tear the leaves into even sized strips. Heat the olive oil in a large wok or frying pan. Wilt the leaves in the olive oil - just for a few minutes so the leaves are still crunchy but warm.
Lay the wilted leaves out on a large platter or individual plates and top with the gorgonzola cheese cubes, Parma ham slices (which have been shredded) and the olives.
Scatter the rocket (arugula) leaves over the top and then scatter the pomegranate seeds over before adding the dressing. Serve immediately.