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

This vibrant dish, layered with arugula, bright white slices of ricotta salata and strips of salty serrano ham, is the sort of composed salad that Suzanne Goin uses to showcase seasonal ingredients. Another of her favorite winter salads is made with blood oranges, dates and Parmesan cheese.  Chef Holiday Recipes Made Easy  Terrific Green Salads

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.

Chef's Notes

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

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