Pomegranate Salad

Ingredients:

1 fennel
1 bunch radishes  ½ lb. chicken breast
1 bunch of spring onions
1 red onion
2 cloves of garlic
2 tbsp pomegranate vinegar
rosemary olive oil 
Pomegranate splash
1 tbsp Grigliata mix 
1 lb of spinach
Seeds of 1 pomegranate 

Preparation:

Preheat the oven to 350 º F. Clean the radishes, cut them in half and set the greens aside.  Marinate the radishes for at least 15 minutes in the pomegranate vinegar. Crush two cloves of garlic, cut the chicken, fennel (set greens aside), spring onion and red onion into pieces and arrange on a baking tray. Add the marinated radishes. Sprinkle the vegetables and chicken with rosemary olive oil and Grigliata herbs, toss until evenly coated. Bake in the oven for about 25 minutes.
Finish the salad by mixing the spinach and pomegranate seeds with the grilled ingredients. Season to taste with Pomegranate splash dressing. Garnish the salad with radish and fennel greens.

Serves 4

Variation:

Follow recipe above, but replace the radish by cherry tomatoes. Omit the vinegar and pomegranate pomegranate seeds. Replace the Pomegranate Splash for Tomato splash.