Sharon fruit carpaccio with pomegranate

1. Cut off the top of the pomegranate. Cut through the shell at the segments and break the fruit open. Remove the seeds. Divide the red salad leaves, lamb's lettuce, mint leaves and pomegranate seeds over 4 plates. Thinly slice the sharon fruit and arrange over the salad.

        Roughly chop the pistachio              nuts. Break the mozzarella              into small chunks and divide            over the salad. Add the                  pistachio nuts. Combine the            olive oil and vinegar into a              dressing. Add some                        pomegranate juice and                    season with salt and pepper.            Drizzle the dressing over the            salad.