Pomegranate, Arugula Salad Recipe | Tyler Florence

Ingredients

• 1/4 cup pomegranate molasses
• 1/2 lemon, juiced
• 2 tablespoons honey
• 2 tablespoons red wine vinegar
• 3/4 cup olive oil
• Kosher salt
• freshly ground black pepper
• 6 cups lightly packed arugula, leafy hydroponic - if available
• 1 pomegranate, seeds only
• 1/4 cup Parmigiano-Reggiano shavings
• 1/4 cup toasted walnuts
• 1 shallot, sliced