A light, elegant salad in which fresh arugula meets cherry tomatoes, parmesan, and pomegranate molasses dressing. Balanced by arugula's slight bitterness, parmesan's saltiness, and pomegranate's tartness, this salad is an elegant accompaniment to grilled dishes.
Wash the arugula and dry thoroughly; halve the cherry tomatoes and place them on a large serving plate together with the arugula.
Shake the olive oil, pomegranate molasses, lemon juice, and salt together in a jar until emulsified.
Just before serving, drizzle with the dressing and scatter parmesan shavings over the top, then bring to the table immediately. Note: Do not dress the arugula too early, or it will wilt right away.
Important: Toss the arugula with the dressing close to serving time; the delicate leaves wilt and crush immediately if dressed too early. If you slice the parmesan thinly with a knife instead of grating it finely, it will stand out more in the salad. Contains milk (parmesan).
Instead of pouring the pomegranate molasses and olive oil directly onto the salad, shake them together in a jar to form an emulsion; the homogeneous dressing coats every leaf evenly.
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