I enjoy this colorful salad in the winter months when pomegranates are readily available. Sometimes I toss in a handful of unsalted pistachios instead of walnuts or some avocado. I found the recipe somewhere on the web...
Ingredients:
1/4 cup of pomegranate molasses (I get this at Whole Foods)
1/2 lemon, juiced
2 TBSP honey
2 TBSP red wine vinegar
3/4 cup olive oil
salt and freshly ground black pepper
6 cups lightly packed arugula
1 pomegranate
1/4 cup Parmigiano-reggiano shavings
1/4 cup toasted walnuts
1 shallot, sliced
Directions:
Combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while whisk to emulsify. Season to taste with salt and pepper.
Toss salad ingredients together and dress with vinaigrette.
