It takes something really tempting for me to order a salad and actually enjoy it. I was first tempted by the combination of chicory, Gorgonzola, pomegranate and mint, simply and boldly served at Caffe Vivo last summer.
It's an atmospheric, bright place to have lunch or make the most of the all day express menu and you can get anything from a cappuccino to a hearty supper.
The salad is actually so simple, it doesn't warrant a recipe. It's great as a lunch dish or a light starter to allow space for a comforting Wintery main course and pudding. Here's a how to:
Lift the soft blue cheese from the fridge (the flavour improves if it's served at room temperature). If you're sticking to the Italian roots of this dish use Dolcelatte or Gorgonzola or if you're keen for a treat, try Cornish Blue from the award winning The Cheese Shed; it's a young blue cheese that competes well with imported cheeses and is much lighter than a British Stilton.
Wash and arrange the chicory as a base (we used a mixture of regular and red leaves).
Free the jewels of pomegranate from the fruit, set aside.
Arrange the blue cheese rustically on the leaves.
Scatter the pomegranate.
Dress with delicious olive oil (Arbequina is amazing and available here) and fresh mint.