Carpaccio with a salad of chicory, rocket and pomegranate seeds

Name: carpaccio with a salad of chicory, rocket and pomegranate seeds
Total time: 25 min
Yield: 4
Ingredients: 5 pomegranate; 4 package carpaccio with pine nuts and parmesan cheese; 5 orange; 1 shrub chicory; 20 gram arugula

Ingredients

5 pomegranate
4 package carpaccio with pine nuts and parmesan cheese
5 orange

1 shrub chicory
20 gram arugula

Directions

Grate half of the orange and squeeze it out.
Use a spoon to scoop out the red seeds from the pomegranate and remove the white skins in between.
In a bowl, mix the dressing from the carpaccio packages with the orange zest and a couple of tablespoons of orange juice.
Cut the ass of the shrub chicory and cut it lengthwise into thin strips.
In a bowl, mix the chicory strips with arugula and pomegranate seeds with a few tablespoons of dressing.
Spread the slices of carpaccio on the plates and in the middle shovel a mountain of chicory salad.
Divide the cheese flinters and the pine nuts over the salad.
Drip the rest of the dressing on the meat.