Preparation:
- Clean all the ingredients and cut the cherry tomatoes in halves.
- Crush the pistachios and hazelnuts in a mortar.
- Prepare the vinaigrette with the Bras del Port Eco sea salt, the pepper, the olive oil, the sherry vinegar, the hazelnuts and the pistachios.
- We arrange the lettuces harmoniously, on top we put the tomato and the duck ham slices. Finally, we dress with the vinaigrette, place the pomegranates and sprouts and sprinkle with Bras del Port Red Wine Sea Salt Flakes.
Ingredients (2 servings):
- 125 g duck jam
- 1 mezclum salad bag
- 4 cherry tomatoes
- 20 g roasted hazelnuts
- 20 g roasted pistachios
- 50 g pomegranate
- Spring onion sprouts
- 80 ml extra virgin olive oil
- 1 tablespoon of sherry vinegar
- Pepper
- Bras del Port Eco fine sea salt
- Bras del Port Red Wine Sea Salt Flakes
