The arugula in my garden was going berserk and I knew I wanted to use pomegranates in a salad, so I decided to combine the two. The dressing is easy to make. Pomegranate molasses is concentrated pomegranate juice. You can find it in most grocery stores.
1/2 lemon, juiced
2 tablespoons honey
2 tablespoons red wine vinegar
3/4 cup olive oil
Salt & ground pepper
1/4 cup pine nuts
1 shallot, sliced
1. Slice one shallot and put it in a pan with olive oil. Once it is browned, pour it on top of the arugula.
2. In a pan, heat but the pine nuts until they become slightly brown; about 2 1/2 minutes.
3. Peel the pomegranate. Take the inside and start breaking it up in a bowl full of cold water. This makes the task really easy. The seeds should sink while the pulpy white stuff floats. Once you have finished separating all the seeds, skim off the top layer, drain the seeds, and put them in your salad.
4. Dress the salad lightly and toss it. Taste it and decide if it needs more seasoning or dressing.