wilted winter green salad with pomegranate recipe

The colours here – crimson and brilliant green – look good, and when served warm, this is an ideal winter salad. It's excellent as a starter or as a side dish with meat and fish, and also works well as a main dish for a light lunch.

Serves 6 as a starter or side salad, 4 as a main course

For the salad 250g radicchio or other red-leaf chicory 250g Savoy cabbage 1 tablespoon olive oil 300g prosciutto (about 8-10 slices), baked until crisp 200g blue cheese, cubed seeds from 1 pomegranate  100g rocket For the dressing 3 teaspoons Dijon mustard 3 tablespoons lemon juice 6 tablespoons olive oil salt and black pepper

To remove the seeds from the pomegranate, gently roll the fruit around a few times, then slice in half. Holding one half of the fruit cut side down over a bowl, tap the skin with a wooden spoon)

Tear apart the radicchio and cabbage. Remove and discard the chunkier stems, and cut or tear the leaves into 6-8cm strips. Place in a pan with a little olive oil and wilt together for a few minutes so that they are warm but still crunchy. Take off the heat.

Lay the wilted leaves out on a large plate and slightly crumble the prosciutto over them. Scatted the blue cheese and pomegranate seeds over the top.

Whisk together all the dressing ingredients in a bowl.

Just before serving, add the rocket, then dress and toss the whole salad.

This recipe features on p363 of Sarah's Food for Friends and Family cookbook.

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