Warm Lamb Salad with Pomegranate and Walnuts

Recipe-1417

Course Appetizers Prep Time 20m, plus marinating Total Time Half Day

Ingredients in this Recipe

1 head of Belgian endive leaves
1 pomegranate, seeded
1 shallot, finely chopped
1 tbsp olive oil
1 tbsp sherry vinegar
1½ lb (675g) boneless loin of lamb
2 tbsp pomegranate molasses
2 tbsp walnut oil
3 garlic cloves, minced
4 sprigs of thyme
6 oz (175g) mesclun
Salt and freshly ground black pepper
½ cup chopped walnuts, toasted

Recipe Preparation

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