Ingredients
Dressing:
- 2 1/2 tablespoons Espelt Garnatxa Vinegar
- 2 teaspoons Pomegranate Molasses
- 1 teaspoon Dijon Mustard
- 1/2 small shallot, minced (about 1-2 tablespoons)
- 1/2 teaspoon salt
- 1/3 cup extra virgin olive oil
- pinch of Aleppo Pepper
Salad:
- 6 cups fresh arugula, washed and dried
- 2/3 cup toasted walnuts, coarsely chopped
- 1/2 cup Organic Piquillo Peppers, or roasted red peppers, julienned
Instructions
In a medium bowl, whisk together the wine vinegar, pomegranate molasses, Dijon mustard, shallot and salt until combined. Slowly whisk in the olive oil in a steady stream until the dressing is emulsified. Taste and adjust seasonings, as necessary.
In a large bowl, toss the arugula with desired amount of the dressing and half of the walnuts and piquillo peppers. Pile into serving bowls or onto a large platter and garnish with the remaining walnuts and peppers and and an extra sprinkle of Aleppo pepper.