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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.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Concentrated pomegranate syrup — muhammara, dressings, glazes
Dried pomegranate seeds — Indian chutneys, garnish, sour depth
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Concentrated pomegranate syrup — muhammara, dressings, glazes
Dried pomegranate seeds — Indian chutneys, garnish, sour depth