1. Wash and trim the radicchio and Savoy cabbage leaves, and remove the chunkier stems and centre stem of the Savoy cabbage. Then cut or tear the leaves into even sized strips. Heat the olive oil in a large wok or frying pan. Wilt the leaves in the olive oil - just for a few minutes so the leaves are still crunchy but warm. 2. Lay the wilted leaves out on a large platter or individual plates and top with the gorgonzola cheese cubes, Parma ham slices (which have been shredded) and the olives. 3. Scatter the rocket (arugula) leaves over the top and then scatter the pomegranate seeds over before adding the dressing. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
