Pomegranate and Spanish olives salad with chicory endive (As a tapa for 4)

• 1 Pomegranate
• 1 small jar of Spanish black pitted olives
• 1 chicory endive
• A teaspoon of honey
• A drizzle of Sherry vinegar
• A drizzle of Spanish olive oil
• A pinch of salt
  

This is a traditional salad from Andalucia, the biggest producer of olives in the world, with the seasonal pomegranate that you can find in the supermarkets from September until February. I am a lazy person and chicory endive is one of those lettuces that need no washing and Spanish olives are always ready for me in the dry store.

Cut the pomegranate in half and use your fingers, or a spoon, to remove all the delicious pulp and keep this to one side.

Chop your chicory endive into large pieces, drain the Spanish black pitted olives and mix altogether with the pomegranate. Drizzle with honey, Sherry vinegar, Spanish olive oil and salt. A delicious salad ready in just 5 minutes.