Prep. Time 10′    Cooking Time: 5′    Serves 6


  • For the Salad:
  • 400g mixed salad (romaine, red leaf lettuce, green leaf lettuce, arugula)
  • 1 green apple with peel, thinly sliced thinly
  • 1 red apple with peel, thinly sliced
  • 6 slices prosciutto
  • 100g Manouri cheese, crumbled
  • 1/2 cup cranberries
  • 1 pomegranate, cleaned
  • For the Dressing:
  • 1/3 cup olive oil
  • 1 tsp honey
  • 2 tbsp apple cider vinegar
  • 2 tbsp pomegranate juice
  • A pinch of salt
  • For the Caramelized Walnuts:
  • 1 cup walnuts
  • 3 tbsp sugar
  • A pinch of cayenne pepper
  • A pinch of smoked paprika


For the Caramelized Water:

    1. In a non-stick pan, heat the walnuts to release their aroma.
    2. Add sugar to the walnuts.
    3. Over medium to high heat, let the sugar melt and coat the walnuts.
    4. Once the sugar has melted, add the spices, stirring quickly with an oiled spoon. Ensure each walnut is coated without the caramel taking too much color.
    5. Transfer the caramelized walnuts onto non-stick paper or a silicone surface.
    6. Let them cool and set.

For the Salad:

  1. Place all the salad ingredients on a serving plate.
  2. Arrange the salad leaves first, then add the thinly sliced fruits.
  3. Add cranberries and pomegranate seeds.
  4. Finally, add the caramelized walnuts, cheese and prosciutto.

For the Dressing:

  1. Combine all dressing ingredients in a bowl.
  2. Mix well and pour over the salad just before serving.
  3. Toss the salad gently and serve immediately.
  4. Enjoy!

Source: Argiro Barbarigou