Radicchio, Peach and Feta Salad

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Radicchio, Peach and Feta Salad


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


  • On a large platter arrange radicchio, peaches, parsley, mint, feta and almonds.
  • In a small jar or bowl, combine marinade and shake well
  • Pour over salad evenly and wait 20 minutes before serving to allow all the marinade to seep right through.


  • I measure out EVOO first so the pomegranate molasses can glide off the same tablespoon with ease.

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