1 radicchio, chopped into quarters
3 ripe peaches, sliced
1/2 cup fresh flat leaf parsley
1/2 cup fresh mint leaves
100g danish feta (can use soft goats cheese)
1/3 cup almond flakes, dry toasted
3 tablespoons EVOO
3 tablespoons pomegranate molasses
2 teaspoons balsamic vinegar
1 clove of garlic, crushed
1/2 teaspoon salt
pinch of ground black pepper
1. On a large platter arrange radicchio, peaches, parsley, mint, feta and almonds.
2. In a small jar or bowl, combine marinade and shake well
TIP: I measure out EVOO first so the pomegranate molasses can glide off the same tablespoon with ease.
3. Pour over salad evenly and wait 20 minutes before serving to allow all the marinade to seep right through.