This is my go-to salad whenever I am asked to bring something for a dinner party. It takes five minutes to prepare but looks like a lot of work has gone into it. If pomegranates are not in season, it works equally well with slices of blood oranges or pink grapefruits, just add a tablespoon of the juice into the dressing.
Spinach, Pomegranate and Candied Walnut Salad
1 bag of spinach leaves
½ radicchio, leaves finely sliced
½ pomegranate seeded
2 tspn castor sugar
4 tbspn olive oil
2 tbspn balsamic vinegar
Heat a non stick frypan to medium and dry fry the walnuts until they are toasted (2-3 mins, shaking the pan occasionally). Put them in a bowl and return the pan to the heat. Add the castor sugar (uniformly) and as soon as it melts return the walnuts to the pan and toss them through the caramelised sugar. Transfer to a bowl and allow to cool. Put the spinach leaves in a bowl. Toss with the oil and vinegar. Add the pomegranate and caramelised nut and toss to combine.
Pomegranate can be substituted for nectarine.