Arugula, Watercress, Avocado and Goat Cheese Salad with Pomegranate Molasses
Ingredients
- Handful of Watercress Leaves
- 2 Handfuls Baby Arugula Leaves
- 1 Avocado sliced
- 2 ounces Chèvre soft, creamy goat cheese
- Pomegranate Molasses to drizzle
Instructions
- Wash leaves as needed, and dry off as much as possible.
- Divide between two plates, and add half of the avocado to each serving, and then crumble one ounce of goat cheese over each.
- Drizzle as much pomegranate molasses as desired over each salad and serve.