Makes 6 servings
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/4 cup dried wild blueberries (soaked in boiling water for 20 minutes and drained)
7 oz feta cheese, crumbled
1 sprig fresh thyme
1 apple, cored and sliced
2 sticks celery, sliced
1 orange, peeled, sliced and quartered
1 fresh pomegranate, seeds removed from white pith
1/2 cup walnut halves, toasted
Dressing: Combine the olive oil with balsamic vinegar. Add the wild blueberries, squashing them a little to release their juices.
Add a little thyme to the feta cheese and set aside.
Salad: Combine the apple, celery, orange and pomegranate in a bowl. Then, add the toasted walnut halves.
Add the feta cheese and dressing, toss together and serve with hot crusty bread.