It should come as no surprise to anyone that this family loves to eat! Here's a peek at our Thanksgiving table this past year. Something that's always welcome on a holiday is a spectacular seasonal salad with pomegranate vinaigrette. A similar salad will definitely make it on to the Christmas table.
This salad has romaine lettuce, toasted pine nuts, Greek barrel aged feta cheese, baby kale, slivered fennel, scallions, baby pepper rings and Persian cucumbers. Topped with pomegranate seeds and a handful of fennel fronds, it was as beautiful to eat as it was to look at. The dressing is both tart and a little sweet and the pomegranate molasses gives it a lovely velvety texture. Its texture and freshness makes it a must among all the other rich dishes.
Pomegranate Vinaigrette
1/4 cup pomegranate molasses (such as Zejd)
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
Salt
Freshly ground black pepper
3/4 cup extra virgin olive oil (we prefer Lebanese oil)
Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Drizzle over your greens of choice!
