This riff on muhammara, a Middle Eastern dip made with roasted red peppers, walnuts and pomegranate molasses, remixes all of the traditional ingredients in a refreshing salad. Serve with pita and grilled chicken, fish or lamb kebabs.
Recipe by Asha Loupy
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
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. Â 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.
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