I seem to be on a Tyler Florence kick these days (last week I posted his recipe for Skillet Rosemary Chicken), but it is what it is! I like to change things up a bit around the holidays and a good seasonal salad always does the trick. Pomegranates are all over the grocery stores now and I never know what to do with them, so I was excited to find this recipe that puts them to good use. The colors in this salad also look great on the table!
Tyler Florence’s Pomegranate Arugula Salad
Link to the recipe
1/4 cup pomegranate molasses
1/2 lemon, juiced
2 tablespoons honey
2 tablespoons red wine vinegar
3/4 cup olive oil
Kosher salt and freshly ground black pepper
6 cups lightly packed arugula, leafy hydroponic – if available (I use Farmer’s Market arugula, which is much more flavorful than anything you can get in the grocery store)
1 pomegranate, seeds only (Cut pomegranate in half and bang the skin with the back of a spoon to pop the seeds out, or some stores sell the seeds separately)
1/4 cup Parmigiano-Reggiano shavings (I use a vegetable peeler to make thin “shavings”)
1/4 cup toasted walnuts
1 shallot, sliced
To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
Toss salad ingredients together and dress with the vinaigrette.