INGREDIENTS
5.5 oz raddichio
5.2 oz Lollo Rosso lettuce
5.2 oz red leaf lettuce
1 small pomegranate
1 handful red beet sprouts
For the dressing
3/4 cup raspberries, fresh or frozen
1/4 cup wild berries, frozen
1.5 tbsp red grape juice
1.5 tbsp raspberry vinegar
1/4 cup olive oil
1 tsp fig mustard
red salt
freshly ground black pepper
DIRECTIONS
Bring berries and grape juice to a boil and simmer over low heat until berries fall apart. Pass through a sieve and add vinegar, oil, and fig mustard. Whisk until dressing becomes smooth and thick, then season with salt and pepper. Open the pomegranate and gently push out the seeds. Next, wash the radicchio, the red leaf lettuce and the Lollo Rosso and spin dry. Arrange on plates and top with the pomegranate seeds, sprouts, and the dressing.
