Roast the walnuts (250 g) in a pan for about 5 minutes. Rinse the rucola (300 g) very well under running water. Cut the stems and tear the leaves to pieces. In a big bowl mix the rucola leaves, the roasted nuts and the seeds from the pomegranate.

Cut the goat cheese (200 g) to small cubes. 

For the dressing, stir together until you get a nice blend mixture, the balsamic vinegar (1 tbs), the olive oil (2 tbs) and the salt (1 pinch or to taste).

Pour the mixture over the prepared ingredients and decorate with chopped fresh dill.

You can leave it in the fridge for 30 to 60 minutes.