Ginger & Pomegranate Molasses Vinaigrette Makes 4 cups*

2 cups olive oil

Juice of 6-8 limes (about 1 cup)

¼ cup apple cider vinegar, plus more to taste

1 bunch (8) scallions, white and light green parts minced

2-4 garlic cloves, smashed

4-6”  fresh ginger, peeled and grated

¼ cup Pomegranate Molasses

1 tablespoon maple syrup (optional)

1 teaspoon sumac

2 teaspoons salt

Freshly Cracked Pepper

*This is a double batch, so feel free to halve – or make ahead and store!

Ruby Salad with Radicchio, Pomegranates and Pears

1 ½ - 2 cups Ginger & Pomegranate Molasses Vinaigrette

4 radicchio, core trimmed, quartered and leaves pulled

4 endive, leaves pulled

2-3 Asian pears (or other firm, well-flavored pear like Bosc), cored and thinly sliced

1 bunch parsley, leaves pulled and tender stems minced

Seeds of 2 pomegranates

½ cup roasted, salted pistachios, chopped

To assemble Ginger & Pomegranate Molasses Vinaigrette, place all ingredients except garlic and scallions in a bowl or lidded jar together and whisk or shake vigorously to fully incorporate. Add scallions and ginger and allow to sit until ready to use, at least 30 minutes and up to 5 days sealed/covered in the refrigerator.

When ready to serve, layer radicchio, endive and pears in a serving bowl. Add parsley leaves and stems and pomegranate seeds. Toss with desired amount of vinaigrette to coat every leaf without a large puddle forming at the bottom of the bowl to slow sogginess from happening. Arrange pear slices on top and scatter pistachios overtop. Serve and enjoy!