For the salad

Mix the salad greens with the green apple, the hazelnuts, the pomegranate and estragon in a bowl. Add the vinaigrette, season with salt and combine well. Serve with the crispy prosciutto on top.

For the pomegranate vinaigrette

Gently simmer the pomegranate juice in a pot until reduced by half. Strain the concentrated juice through a fine sieve and allow to cool. In a blender, combine the mustard, concentrated pomegranate juice, grenadine and vinegar and gradually add the oil. Season with salt to taste.