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...