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Ingredients

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2 chicory heads

Small handful walnuts

1/2 pomegranate

2 tbsp walnut oil

1 tbsp extra virgin olive oil

1 clementine

Salt and pepper

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Method

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Chop up the chicory so you have　individual leaves. Arrange these on a large plate so everyone can dig in.

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Roughly chop the walnuts and toast these in a dry frying pan. Once toasted sprinkle these over the chicory.

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Bash the seeds out from the pomegranate (or whatever method you choose) and add these to the salad.

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Mix together the walnut and olive oil then squeeze in the juice of the clementine. Stir through some salt and pepper before pouring the dressing over the salad.