How to make
The baby spinach and arugula are very well washed.
Place them in a deep bowl and pour cold water over them.
Leave them for 10 minutes, then discard the water and wash the vegetables very well.
Grate the lemon peel on a fine grater.
The wine is mixed with salt and grated lemon peel.
The pomegranate grains are removed very carefully and placed in the wine.
Leave them for 10 minutes, then remove them from the wine.
The blue cheese is cut into squares and then each square into two triangles.
Squeeze the lemon and mix the juice with olive oil and salt.
The baby spinach and arugula are placed into serving bowls.
Pieces of blue cheese are arranged on the sides.
The pomegranate seeds are placed on top of the arugula salad.
Pour the lemon-olive dressing over the salad with arugula, blue cheese and pomegranate.
