Dunham Cellars Wine Club - March 2017
Pomegranate Arugula Salad
½ lemon, juiced
2 Tablespoons honey
2 Tablespoons red wine vinegar
¾ cup extra virgin olive oil
Freshly ground black pepper
6 cups arugula
1 pomegranate, seeds only*
¼ cup Parmigiano-Reggiano shavings
¼ cup toasted walnuts, rough chopped
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.
*To easily remove pomegranate seeds view the following YouTube video for instruction