2 cups each of Romaine, lamb’s lettuce and mâche
1 cup cherry tomatoes, halved
2/3 cup mild, soft, unsalted sheep’s milk cheese
4 Tbsp. pomegranate seeds
2 Tbsp. lemon juice
Greek extra-virgin olive oil to taste
Salt and pepper to taste
2 Cretan barley rusks
Trim and coarsely tear the lettuces. Toss with the cherry tomatoes.
Add the cheese in spoonfuls or cubes. Mix all the ingredients
in a serving bowl together with the rusks.
Whisk together the olive oil, lemon juice, salt, and pepper.
Drizzle over salad and garnish with pomegranate.