Active Time
N/A
Total Time
30 MIN
Yield
Serves : 12
© John Kernick

How to Make It

Step 1    

In a medium bowl, mix the shallot with the lemon juice and 1/2 teaspoon of salt; let stand for 5 minutes. Whisk in the pomegranate molasses and the olive oil. Stir in the pomegranate seeds and the parsley and season with salt and pepper.

Step 2    

Arrange the arugula on a large platter and layer in the serrano ham and ricotta salata. Spoon the pomegranate salsa over the salad and serve.

Make Ahead

The pomegranate salsa can be refrigerated overnight.

Notes

Sweet and tangy pomegranate molasses is available at specialty food stores and Middle Eastern markets.

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