INGREDIENTS

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

INSTRUCTIONS

To assemble Ginger & Pomegranate Molasses Vinaigrette, place all ingredients into a jar with a tight fitting lid and shake vigorously to combine. Taste and adjust seasoning as needed. Can be made up to 5 days ahead and stored in the refrigerator.

When ready to serve, layer radicchio, endive and pears in a serving bowl. Add parsley, pomegranate seeds and pistachios and then dress liberally with vinaigrette and toss to combine. Serve immediately.