Pomegranate salad

I like buffalo mozzarella so much in all ways. Eaten alone natural, cooked on pizza or as an ingredient in the most varied dishes, from appetizers to first courses. 

However, there are some products with which our beloved dairy product goes particularly well, for taste and consistency. A light and original appetizer, perfect to be served during the Christmas or New Year holidays, is the pomegranate salad, perfectly in line with the colors and lively atmosphere typical of this party. 

Among the various vegetables, spinach is perfect to enhance the sweet and sour taste of pomegranate, while buffalo Mozzarella will add a gentle note to the salad, in contrast with the tantalizing crunchiness of hazelnuts. 

To prepare the pomegranate salad, wash and dry the fresh spinach leaves, then place them in a large bowl. Cut the pomegranates and shell them carefully, removing all the white skins, then wash the grains under running water, dry them and place them in the tureen. Shell the hazelnuts by cleaning them from the dark skins and add them to the other ingredients. 

Finally, add the sliced buffalo Mozzarella and regular slices. Season the salad with oil, salt and apple cider vinegar and mix well. Serve the pomegranate salad immediately at room temperature, or after having flavored it a little' keeping it in the refrigerator.