Pomegranate, grape and Gruyere salad
200 g mixed lettuce; 1 pomegranate; 150 g purple grapes; 150 g white grapes; 100 g Gruyère cheese; 4 tablespoons olive oil; Salt; Pepper// REDUCTION: 100 ml balsamic vinegar, 1 teaspoon sugar
1 Prepare the reduction: In a saucepan, heat the balsamic vinegar and the sugar for 3-4 minutes until it starts to thicken (don't overheat because it will become thicker when cooled). Allow to cool. Consistency should be like honey. 2 Wash the lettuce with cold water, dry well and chop. Separate the pomegranates into two halves by cutting with a knife without penetrating the inside of the fruit so the seeds remain intact. Take out the seeds by lifting out the white skin. 3 Wash the grapes, cut them in half and seed them. You may also peel them. Cut the cheese into small chunks. 4 Mix the lettuce with the fruits and cheese and add oil, salt and pepper. Finish by decorating the salad and the serving plate with the vinegar reduction using the Decopen. Tip: You can buy pomegranate seeds. Make sure they are fresh by checking the colour (intense) and the aroma (fresh).