A wonderful recipe with red wine!
Cut pomegranates in half with a large sharp kitchen knife and scrape the seeds and juice with a tablespoon from the peel into a large enough bowl. Stir the juice and seeds with vinegar, 1 pinch of pepper, sugar, salt and the oil to make a salad dressing.
Clean the Vogerlalat, rinse well and spin dry. Coarsely chop the nuts in a universal chopper. Cut the cheese into small cubes. Mix all the ingredients in a baking bowl, fold in the salad dressing and serve on the spot.
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