This salad has a definite Italian-Lebanese feeling about it. I first had it at my friend Niki’s house and I’ve been making it ever since. You might like to add some crisp cucumber, or anything else you think would go well.
Cut the pomegranate in half. Remove and reserve the seeds from one half, taking care not to get any of the white pith. Squeeze the juice from the other half with a lemon juicer. Arrange the rocket on two plates.
Mix together the olive oil and balsamic vinegar in a small bowl and whisk in the pomegranate juice. Season with salt and pepper.
Scatter the pomegranate seeds and parmesan shavings over the rocket and drizzle a couple of tablespoons of dressing over each serving. Serve immediately.
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