How to Make It
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.
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.
Sweet and tangy pomegranate molasses is available at specialty food stores and Middle Eastern markets.