A favorite of the Oz family, this flavorful salad stars baby arugula, a cruciferous vegetable with a strong, pepper flavor. Tart pomegranate seeds and chopped walnuts are the perfect crunchy toppings while creamy goat cheese rounds out this balanced starter recipe for any meal.
1 tbsp balsamic vinegar 1 tbsp fresh lemon juice 1 tsp pomegranate molasses 1 small garlic clove, crushed through a garlic press 2 tbsp extra-virgin olive oil fine sea salt freshly ground black pepper 5 oz baby arugula (6 lightly packed cups) 1/2 cup chopped walnuts 1/3 cup pomegranate arils (seeds) 3/4 cup crumbled goat cheese (3 ounces)
1. To make the dressing: Whisk the vinegar, lemon juice, pomegranate molasses, and garlic together in a small bowl. Gradually whisk in the oil. Season to taste with salt and pepper.
2. Toss the arugula, walnuts, and pomegranate arils together in a large bowl. Add the dressing and toss again. Sprinkle with the goat cheese and serve.
Note: Pomegranate molasses is available at Mediterranean grocers and online. To remove the pomegranate arils from the fruit, fill a large bowl with cold water. Score the fruit into quarters, being sure not to cut into the juicy arils. Submerge the pomegranate in the water. Break the submerged pomegranate into quarters. Using your fingers, coax the arils out of the bitter white membrane—the arils will sink to the bottom of the bowl while any bits of membrane will float on the water. Skim off the membrane from the water and discard it and drain the arils.